How to prepare Hoenderpastei: South Africa delicacy

Hoenderpastei is a chicken pot pie topped with a crust (often shortcrust pastry) and layered with a combination of ingredients that may include vegetables, hard-boiled eggs, and slices of ham, which is baked until golden brown or and crispy in a medium-hot oven.


  • 3 pounds of chicken pieces (with bones)
  • 3 hard-boiled eggs, sliced
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 teaspoon whole allspice
  • 3 tablespoons sherry
  • 1 teaspoon black peppercorns
  • 2 tablespoons lemon juice
  • 2 bay leaves
  • 2 stalks of celery, cut in half
  • 2 carrots, peeled and halved
  • 2 onions, quartered
  • ½ teaspoon ground mace
  • ½ teaspoon pepper
  • 1 egg yolk, beaten
  • A few sprigs of parsley
  • 2 oz. ham, sliced ​​(optional)
  • Shortcrust pastry (rectangle 35 x 25 cm / 14 x 10 inches)
  • 1 egg, diluted in 1 tablespoon of water


  1. Put the chicken in a large pot and cover with water, allspice, peppercorns, and bay leaves. Add salt to taste. Add celery, carrots, onions, and parsley sprigs.
  2. Cook over low heat, covered, for 30 minutes or until vegetables are tender but still a little crispy. Take the vegetables and chicken out of the pot and set aside. Filter the broth into a bowl.
  3. Preheat the oven to 425 F (220 C).
  4. Cut the vegetables into small cubes. Remove the chicken bone and coarsely cut the meat. In a 12 x 8 inch (30 x 20 cm) baking dish, alternately layer chicken, vegetables, ham, and hard-boiled egg.
  5. In a skillet over medium heat, melt the butter and add the flour, 2 cups of filtered chicken broth, sherpa, lemon juice, and mace. Cook over low heat until the sauce thickens.
  6. Slowly add the egg yolk into the sauce and stir for another minute. Pour the sauce over the chicken and vegetable mixture.
  7. Cover the pie with a layer of shortcrust pastry. Fold the pastry around the edges.
  8. Brush the pastry with the beaten egg and bake in the preheated oven for 25 minutes.

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