Chicken Pie

Ingredients

• 1.250 gram vegetable fat (Holsum or similar), chilled; for pastry
• 2.375 ml flour, for pastry
• 3.3 ml salt, for pastry
• 4.125 ml boiling water, for pastry
• 5.750 ml cooked chicken, cooked, flaked into bite-size pieces; wings kept whole
• 6.1 onion, chopped; for filling
• 7.30 ml green pepper, chopped; for filling
• 8.410 gram canned mushrooms, drained and sliced; or substitute 500g fresh mushrooms
• 9.60 ml oil, for filling
• 10.30 ml flour, for filling sauce
• 11.5 ml salt, for filling
• 12.3 ml paprika, for filling
• 13.black pepper, good dash
• 14.500 ml chicken stock, made with 2 cubes plus the broth from poaching the chicken
• 15.5 ml lemon juice, for filling
• 16.1 egg yolk, beaten; for glazing the pastry
• 17.Aromat, for seasoning the chicken when poaching

Method

1. 1.FOR THE PASTRY: Grate the vegetable fat into the flour and salt. Add the boiling water, stirring quickly with a knife just to blend. The dough will be soft and sticky. Wrap in floured greaseproof paper and put in fridge for at least 2 hours. Can be made the day before use.
2. 2.FOR THE FILLING: Prepare the chicken by seasoning with salt, pepper, and aromat and steaming in a little water flavoured with onion, garlic, bayleaves and peppercorns. When tender, remove from broth and cool. Flake into bite-size pieces. Keep the wings whole to act as a support for the pastry lid.
3. 3.Heat the oil and gently sauté the onions, green pepper and mushrooms until limp. Stir in the flour, salt, pepper and paprika. Cook a few moments. Add the chicken broth, bring to the boil and stir until thickened. Add the lemon juice and the chicken pieces and heat through. Set aside. The filling can be made the day before use.
4. 4.TO ASSEMBLE: Remove the pastry from the fridge. On a floured board, roll out bigger than the dish or casserole to be used. Turn the empty dish upside down onto the pastry. Mark the shape with a knife. Cut this shape out but at least 1½ inches (3.75cm) larger than the dish.
5. 5.Place the chicken mixture into the dish. Put the wings and any bony parts towards the centre as a support for the pie crust.
6. 6.From the remnants of the pastry cut out ½ inch (1.25cm) strips. Place these on the outer perimeter of the chicken. Moisten these strips with a pastry brush dipped in water. Do not stretch the pastry at any stage — one must allow for shrinkage. Tuck under the overlap of pastry. Knock the edges of the crust with a sharp knife (this aids rising).
7. 7.If pastry is left over, roll out and use to make a decoration for the top of the pie.
8. 8.Brush over with the beaten egg yolk. Cut 3 or 4 slits to allow the steam to escape.
9. 9.Bake at 425°F (220°C) until golden brown. Serve hot.

Notes

• The pastry for this pie is unusual — a hot-water crust style made with boiling water and grated vegetable fat. It is soft and easy to handle.
• Pastry can be made the day before; filling can also be made the day before.
• Aromat is a South African all-purpose seasoning; substitute with Maggi Seasoning or seasoned salt.
• 'See illustration' appears in the original at the pastry decoration step — no illustration is visible in the scan.