Also known by its traditional name, hoender pastei. Boer is the Dutch and Afrikaans word for farmer and describes the Dutch-speaking settlers of Southern (not exclusively South) Africa.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Boer Chicken Pie
2 (3 lb.) stewing chickens, quartered
1 tsp. whole allspice
1 tsp. peppercorns
3 bay leaves
3 medium carrots, halved
3 celery stalks, halved
3 medium onions, quartered
about 10 parsley sprigs
1/4 lb. cooked ham, sliced, then quartered
4 hard cooked eggs, sliced
1/4 cup butter or margarine
1/4 cup flour
1/3 cup sherry
2 Tbps. lemon juice
1/4 tsp. mace
1/4 tsp. pepper
2 egg yolks
1 pkg. pie crust mix, or make your own
1 egg, beaten
Early on the day or the day before:
- Bring chickens to a boil in a large kettle in one quart of water, with 1 Tbsp. salt, allspice, peppercorns and bay leaves. Add carrots, celery, onions and parsley; simmer covered 1/2 hour or until vegetables are tender crisp.
- Remove vegetables and chicken from broth and strain broth. Slice carrots and celery diagonally 1/2 inch thick. Carefully cut chicken from bones in chunks, removing skin. In a 12″ x 2″ x 8″ baking dish arrange chicken, vegetables, ham and eggs.
- In a saucepan, melt the butter or margarine; stir in flour, then gradually add two cups of chicken broth, sherry, lemon juice, mace, salt and pepper, 1/4 tsp. each. Cook while stirring until thickened.
- Beat egg yolks, then slowly stir into the sauce; heat while stirring but DO NOT BOIL. Pour over chicken. Prepare pie crust as desired. Roll into a 14″ x 10″ rectangle. Place this over the chicken. Turn overhang under; press firmly to edge of dish, then make a scalloped edge.
- In center of top crust, with a knife, cut out rectangle 7″ x 3″. At each corner of the rectangle make a 1/2″ diagonal slit, then turn the piecrust edges up to form a scalloped edge. Refrigerate.
About 45 minutes before serving:
Heat oven to 425 degrees. Brush pie with beaten egg. Bake 30 min. or until golden and hot. Makes 8 servings. For a foursome use half the recipe, using a 10″ x 2″ x 6″ baking dish.