Now that I think of it… I never ate pie when I lived in the Netherlands.
It’s something I learned to appreciate here.
Chicken pie reminds me a lot of ‘Het Hollandse pasteitje met ragout’, but a pie is nice and easy to make in advance.
So when you come home, after a busy day and don’t have the time to be in the kitchen for hours you just put this in the oven!
1 roll (400gr) frozen puff pastry, defrosted
1 whole medium chicken
1 onion chopped
4 bacon rashers, chopped
5ml chicken spice
salt and freshly ground pepper
30 ml white vinegar
15 ml Worcester sauce
1 can of mushrooms
100 ml cake flour
250 ml milk
1 egg separated
This is the original recipe from Dad’s chicken pie from Huisgenoot but I changed it a bit
I don’t take a whole chicken but take chicken breast fillets (minimum of 4)
I don’t do the bacon, but if I have left over meatballs or sausage I’ll put that in as an extra.
The can of mushrooms I substitute with 2 cans of creamy mushroom soup and a lot of fresh mushrooms extra. And of course it’s lovely to add some fresh herbs.
In a greased ovenproof dish, line this with the puff pastry and make sure there is enough to cover the dish as well! Most of the time it means that you have to make the puff pastry a bit thinner. Put it in the fridge till your ragout is ready….
Start with cooking the chicken, with the onion and mushrooms in a deep saucepan.
Season with the spices you like and add vinegar and Worcester sauce.
Then add the 2 cans of mushroom soup and heat well.
In the meantime mix 1 cup of cake flour with 1 cup of milk
Put it on a low heat and slowly add milk & flour mixture in it while you stir.
Bring it to the boil and keep stirring. Leave to cool slightly or just let it cool down completely.
Spoon the filling in the with pastry lined dish, cover it with the left over puff pastry and brush it with the whisked egg yolk. Make some holes in it to let the steam out.
Bake in a preheated 200 C oven for 20 – 30 minutes, until the pastry is done and golden.
Tips from the Winelands, Western Cape