Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Hoenderpastei is a South African chicken-pot pie topped with a crust, and layered with vegetables, hard-boiled egg and ham slices.
Course: Main Course
Cuisine: South African
Servings: 6 people
Author: Mike Benayoun
  • 3 lb 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 celery , halved
  • 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 (14x10-inch rectangle)
  • 1 egg , diluted in 1 tablespoon of water
  1. Place the chicken in a large pot and cover with water, allspice, peppercorns and bay leaves. Add salt to taste. Add the celery, carrots, onions, and the parsley sprigs.
  2. Simmer, covered, for 30 minutes, or until the vegetables are tender but still a little crisp. Take the vegetables and chicken out of the pot and set aside. Strain the broth into a bowl.
  3. Preheat oven at 425 F.
  4. Thinly dice the vegetables. Debone the chicken and coarsely cut the meat. In a 12x8 inch baking dish, alternate layers of chicken, vegetables, ham, and hard-boiled egg.
  5. In a saucepan on medium heat, melt the butter and stir in the flour, 2 cups of the strained chicken broth, sherry, lemon juice and mace. Simmer until the sauce thickens.
  6. Slowly add the egg yolk into the sauce, and stir for an additional 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 pre-heated oven for 25 minutes.