Hoender Pastei Boer Chicken Pie
Transport your taste buds to a cozy South African farmhouse with this classic Hoender Pastei Boer Chicken Pie. This comforting dish combines tender, slow-simmered chicken thighs and a rich, velvety sauce infused with a hint of nutmeg, all encased in golden, flaky puff pastry. Hard-boiled eggs and freshly chopped parsley add layers of texture and flavor, while the buttery pastry provides a satisfying crunch. Perfect for family dinners or special gatherings, this hearty chicken pie bridges rustic tradition and indulgent comfort food. Ready in just two hours, this recipe serves six and makes a show-stopping centerpiece for your dining table. Experience the warmth of South African cuisine with every bite of this savory pie!
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Recipe Information
Ingredients
- 1 kg Chicken thighs, bone-in and skin-on
- 2 tsp Salt
- 1 tsp Black pepper
- 2 pieces Bay leaves
- 1.5 liters Water
- 2 tbsp Butter
- 3 tbsp All-purpose flour
- 1 cup Milk
- 0.5 cup Chicken stock
- 0.25 tsp Nutmeg (optional)
- 2 pieces Hard-boiled eggs, chopped
- 2 tbsp Fresh parsley, chopped
- 2 sheets Puff pastry sheets, thawed
- 1 piece Egg, beaten (for egg wash)
Instructions
In a large pot, place the chicken thighs and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and bay leaves. Add water to cover the chicken and bring it to a boil over medium heat.
Reduce the heat to a simmer and cook the chicken for 30-40 minutes or until fully cooked and tender.
Remove the chicken from the pot and let it cool. Strain and reserve 1 cup of the cooking liquid. Discard the bay leaves.
Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones.
In a saucepan, melt butter over medium heat. Add the flour and stir continuously for 1-2 minutes to form a roux.
Gradually whisk in the milk, reserved cooking liquid, and chicken stock. Cook the mixture until it thickens into a creamy sauce. Season with the remaining salt, black pepper, and a pinch of nutmeg if desired.
Stir the shredded chicken, chopped boiled eggs, and parsley into the sauce. Mix well and let it cool slightly.
Preheat your oven to 200°C (400°F).
Roll out one puff pastry sheet and press it into a greased pie dish, trimming any excess pastry from the edges.
Spoon the chicken filling into the pie shell, spreading it evenly.
Roll out the second puff pastry sheet and place it over the filling. Trim the edges and crimp to seal the pie.
Brush the top with beaten egg for a golden glaze and cut small slits in the center to allow steam to escape.
Bake the pie in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky.
Let the pie cool for 5 minutes before slicing and serving. Enjoy your homemade Hoender Pastei!
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 16.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
