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
- 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.
- 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.
- Preheat the oven to 425 F (220 C).
- 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.
- 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.
- Slowly add the egg yolk into the sauce and stir for another minute. Pour the sauce over the chicken and vegetable mixture.
- Cover the pie with a layer of shortcrust pastry. Fold the pastry around the edges.
- Brush the pastry with the beaten egg and bake in the preheated oven for 25 minutes.