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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaNov 25, 2012
Chef Tip: *For stock I use combination of Knorr cream of mushroom soup powder mixed / blended with Royco chicken noodle soup (Add a bit of flour & shake up together in empty jam jar [use to thicken stews & casseroles]) ..Add only to taste. I usually just rub it into meat mixture.
To just set the record straight, I can make a chicken pie, a darn good one at that and I make it often, heck I've even sold a few in my lifetime...... ( Nina, drops head in shame!) Sadly, my pies will have to take a back seat for a while....this is the new Chicken Pie....Meraai se Chicken Pie. In Bloemfontein, I really understood what it means to celebrate food rather than the individuals who make it. Sharing this recipe, was just the most natural thing to do and no one is threatened by the fact that someone else's pie will taste better than theirs....it is just important that this recipe will pass on to the next generation. I hope by sharing this recipe on RSG and posting it here on my blog, it really will become a heritage that will be passed on from one generation to the next. BE WARNED! This recipe is not for someone who counts calories, certainly not, although I hope if you fall into this category, you will take the allowed teaspoon of pie and see the error of your ways!( jokes) Here it is then, courtesy of Retha and all the other beautiful ladies of Bloemfontein. I applaud you and miss you more than you will ever know!
Meraai se Chicken Pie (Paai) serves 8-10 people Ingredients 2 kg chicken fillets - skin and boneless 250 ml chicken stock 250 ml cup white wine 30 ml chopped garlic 5 ml salt 5 ml pepper 200 g ham - I used Bergdale Gypsy Ham ( light smokey taste - bacon too overpowering) *I didn’t have ham so used my Pick ‘n pay brand boys polony which I chopped up into fine cubes. 2 medium onions - finely chopped 250 g button mushrooms - quartered 250 ml chopped parsley Sauce 250 g butter ( yes, this is correct!) 250 ml flour 500 ml chicken stock (the stock you kept from cooking the chicken) 250 ml sour cream 500 ml milk 400 puff pastry 1 egg, beaten for egg wash
1.Preheat oven to 200 C. 2.Heat the chicken stock, wine, garlic, salt and pepper in a pot and add the chicken breasts to the stock. Poach for about 20 minutes or until the chicken is cooked. 3.Remove chicken from the pot, pour the stock in a jug, but keep it for the sauce. 4.Cut chicken into smaller pieces and mix with ham, onions, mushrooms and parsley take note that the mushrooms, onions and parsley must be raw)in a mixing bowl. 5.In the same pot that you have used for the chicken, melt the butter over medium heat and add all the flour and stir for 1 minute. Add the chicken stock, the milk and the sour cream and stir until you have a rich creamy sauce. Add the chicken and other ingredients to the sauce and mix through. Transfer mixture to a big pie dish and cool slightly. Roll out the pastry and cut a "lid" big enough to cover the pie. Place on the pie, make a little steam hole in the middle of the pie and brush with egg wash. 6.Bake for 20-25 minutes or until the pie is golden brown. 7.Serve with steamed broccoli, some boiled potatoes or s simple green salad.
Meraai se Chicken Pie ~Part 2 (1)
To just set the record straight, I can make a chicken pie, a darn good one at that and I make it often, heck I've even sold a few in my lifetime...... ( Nina, drops head in shame!) Sadly, my pies will have to take a back seat for a while....this is the new Chicken Pie....Meraai se Chicken Pie. In Bloemfontein, I really understood what it means to celebrate food rather than the individuals who make it. Sharing this recipe, was just the most natural thing to do and no one is threatened by the fact that someone else's pie will taste better than theirs....it is just important that this recipe will pass on to the next generation. I hope by sharing this recipe on RSG and posting it here on my blog, it really will become a heritage that will be passed on from one generation to the next. BE WARNED! This recipe is not for someone who counts calories, certainly not, although I hope if you fall into this category, you will take the allowed teaspoon of pie and see the error of your ways!( jokes) Here it is then, courtesy of Retha and all the other beautiful ladies of Bloemfontein. I applaud you and miss you more than you will ever know!
Meraai se Chicken Pie (Paai) serves 8-10 people Ingredients 2 kg chicken fillets - skin and boneless 250 ml chicken stock 250 ml cup white wine 30 ml chopped garlic 5 ml salt 5 ml pepper 200 g ham - I used Bergdale Gypsy Ham ( light smokey taste - bacon too overpowering) *I didn’t have ham so used my Pick ‘n pay brand boys polony which I chopped up into fine cubes. 2 medium onions - finely chopped 250 g button mushrooms - quartered 250 ml chopped parsley Sauce 250 g butter ( yes, this is correct!) 250 ml flour 500 ml chicken stock (the stock you kept from cooking the chicken) 250 ml sour cream 500 ml milk 400 puff pastry 1 egg, beaten for egg wash
1.Preheat oven to 200 C.
2.Heat the chicken stock, wine, garlic, salt and pepper in a pot and add the chicken breasts to the stock. Poach for about 20 minutes or until the chicken is cooked.
3.Remove chicken from the pot, pour the stock in a jug, but keep it for the sauce.
4.Cut chicken into smaller pieces and mix with ham, onions, mushrooms and parsley take note that the mushrooms, onions and parsley must be raw)in a mixing bowl.
5.In the same pot that you have used for the chicken, melt the butter over medium heat and add all the flour and stir for 1 minute. Add the chicken stock, the milk and the sour cream and stir until you have a rich creamy sauce. Add the chicken and other ingredients to the sauce and mix through. Transfer mixture to a big pie dish and cool slightly. Roll out the pastry and cut a "lid" big enough to cover the pie. Place on the pie, make a little steam hole in the middle of the pie and brush with egg wash.
6.Bake for 20-25 minutes or until the pie is golden brown.
7.Serve with steamed broccoli, some boiled potatoes or s simple green salad.