Hoenderpastei is a chicken-pot pie finished off with a hull (frequently shortcrust cake), and layered with a mix of fixings that can incorporate vegetables, hard-bubbled egg and ham cuts, that is prepared until light brown and firm in a medium hot broiler.
Hoenderpastei is a Cape Dutch specialty that is suggestive of an old Dutch recipe called kieken pastey (chicken pie), which was distributed in the cookbook "De verstandige kok" (The reasonable cook) in 1669. The principal distinction between those two recipes is that the verjuice has been supplanted by lemon juice in hoenderpastei. This dish has likewise turned into a staple in the Cape Malay people group and is frequently ready for festivities. Nonetheless, the recipe was adjusted to incorporate sago, a starch removed from palm tree stems.
Pies have their foundations in old Egypt and Greece. Without a doubt, the old Greeks ate pies called artocreas. Those pies were entirely flavorful and remembered meat for an open baked good shell like a tart. The Romans are likely the principal who heated pies that incorporated a top as well as a base covering, as approved by the recipe for placenta (level cake) recorded around 200 BCE.
Pies were exceptionally well known during the Medieval times. They were classified "caskets" or "coffyns" (which implied bushel or box). Coffyns were still generally appetizing meat pies. Sweet pies turned out to be more normal during the Renaissance. Hoenderpastei is certainly a variant of those coffyns or pasties.
Throughout the long term, the motivation behind the cake shell has frequently been to act as a baking dish, yet in addition a capacity compartment, or a serving dish. We previously highlighted various such recipes on 196 flavors, including spanakopita, jiaozis, empanadas, Australian meat pie, or even one of the most conventional dishes from Vera's local country,
Fixings
2 stems celery , split
2 carrots , stripped and split
2 onions , quartered
½ teaspoon ground mace
½ teaspoon pepper
1 egg yolk , beaten
A couple of twigs of parsley
2 oz. ham , cut (discretionary)
1 teaspoon entire allspice
3 tablespoons sherry
1 teaspoon dark peppercorns
2 tablespoons lemon juice
2 inlet leaves
3 lb chicken pieces (with bones)
3 hard-bubbled eggs , cut
4 tablespoons spread
4 tablespoons flour
Shortcrust cake (14x10-inch/35 x 25 cm square shape)
1 egg , weakened in 1 tablespoon of water
Directions
Place the chicken in a huge pot and cover with water, allspice, peppercorns and sound leaves. Add salt to taste. Add the celery, carrots, onions, and the parsley branches.
Stew, covered, for 30 minutes, or until the vegetables are delicate yet at the same time somewhat fresh. Remove the vegetables and chicken from the pot and put away. Strain the stock into a bowl.
Preheat stove at 425 F (220 C).
Daintily dice the vegetables. Debone the chicken and coarsely cut the meat. In a 12x8 inch (30 x 20 cm) baking dish, substitute layers of chicken, vegetables, ham, and hard-bubbled egg.
In a pot on medium intensity, soften the margarine and mix in the flour, 2 cups of the stressed chicken stock, sherry, lemon juice and mace. Stew until the sauce thickens.
Gradually add the egg yolk into the sauce, and mix for an extra moment. Pour the sauce over the chicken and vegetable combination.
Cover the pie with a layer of shortcrust baked good. Overlap the cake around the edges.
Brush the cake with the beaten egg and prepare in the pre-warmed stove for 25 minutes.