CHICKEN PIE

Servess 6-8

This pie is always a firm favourite with celebrating friends and family.

750ml (3 cup) flour

5ml (1 tsp) salt

500g (18oz) margarine

yolk of 1 egg

15ml (1 tbsp) vinegar

enough ice water to form a soft dough

250ml (1 cup) flour

125ml (1/2 cup) corn flour

10ml (2 tsp) cream of tartar

Sift 750 ml (3 cups) flour and salt. Cut margarine into 4 equal sized chunks and rub one quarter into flour until it resembles fine breadcrumbs. Allow the other three quarters of margarine to soften. Mix egg-yolk and vinegar and add some ice water. Gradually add water mixture to flour, mixing carefully with a small knife. The dough must be very soft. Cover and rest in the fridge for at least 1 hour. Mix 250 ml (1 cup) flour, corn flour and cream of tartar. Sprinkle a rolling surface with some of this mixture and roll out dough on this surface. Spread another quarter of margarine over the dough, sprinkle with some more flour mixture and fold the dough in thirds. Allow to rest in the fridge for at least 1 hour. Repeat until all the margarine and flour mixture are used. Cover dough and refrigerate until required. Remove from fridge and roll out to 5mm (1/2 inch) thickness.

Filling

1 large Chicken

1 large Onion, chopped

1 bay leaf

1ml (1/4 tsp) peppercorns

3 allspice

3 cloves

salt and pepper to taste

enough water to cover chicken

100ml (8 tbsp) sago soaked in cold water

1 egg yolk mixed with 25ml (2 tbsp) lemon juice

4 hard-boiled eggs, sliced

Place chicken, onion and spices in a large saucepan. Cover with water and cook until meat is easily removed from bone. Remove skin and bones and cut meat into small pieces. Return to stock and season to taste. Bring to the boil and add sago. Simmer over low heat until the sago is transparent. Add egg yolk and lemon juice and stir well to prevent curdling. Spoon mixture into a pie dish lined with pastry. Layer slices of hard-boiled egg on top and cover with pastry. Decorate with pastry leaves. Brush evenly with beaten egg and bake in a hot oven (2000C/4000F) for 30-40 minutes until golden brown. Cut into wedges and serve.

Recipes: Cass Abrahams cooks Cape Malay: Food from Africa

Food Styling: Pete Goffe-Wood, PGW Eat