Hoender
Pastei
(Boer Chicken Pie)
1 chicken (5-6 pound hen)
½ teaspoon mixed pickling spices
1 tablespoon salt
2 medium onions, peeled, halved
4 carrots, peeled, halved
2 ounces butter
6 tablespoons flour
¼ cup white wine
Salt, pepper
2 egg yolks
4 tablespoons lemon juice
3 hard-boiled eggs, sliced
4 ounces Danish ham, sliced thinly
Pie crust dough
1 egg beaten with 1 tablespoon water
In a stewpot, place the chicken, spices, salt, onions, and carrots, and cover
with water. Bring to a boil and simmer for 1-1/2 hours. Strain the broth and
reserve. Cut the chicken up into bite-sized pieces. Slice the carrots and
reserve.
In a saucepan, heat the butter
over moderate heat. Add flour and stir well, forming a roux. Cook for a few
minutes, stirring constantly, then add 3 cups of the reserved chicken broth,
the wine, salt and pepper. Stir until thickened slightly. In a small bowl, beat
the egg yolks and lemon juice together until frothy, then add to the sauce.
Beat well, and continue cooking until sauce thickens more. Remove from the
heat.
Preheat the oven to 450 degrees
F. In a 4 quart deep-dish baking pan, place the chicken uniformly on the
bottom. Arrange the hard-boiled egg slices on top of the chicken, and then top
with the ham slices. Spread the reserved carrot slices, then cover with the
sauce.
Roll out the pie crust, and lay
it over the baking dish. Press along the edge firmly and trim excess. Score in
several places to allow steam to escape. Brush dough with egg.
Bake for 10 minutes, then reduce
heat to 375 degrees F and bake 30 minutes longer. Crust should be golden brown.