Huisgenoot hoenderpastei (Chicken Pie)

This is the recipe I've made most often from the classic South African recipe book "Wenresepte 1". 

Ingredients:

Crust:

250 g all purpose or cake four

1 ml salt

200 g butter - cold

50 ml ice cold water

Filling:

500-600g cooked chicken meat

20 g butter

200 g mushrooms (sliced)

1 green or red pepper (chopped)

1 onion (chopped)

100 ml cream or chicken stock

125 g green peas

Salt & pepper

Soy sauce

Egg wash (1 egg and a little milk)

Method:

Heat the oven to 200 degrees C.

Make the crust by mixing the flour and salt and rubbing in the cold butter until it looks like bread crumbs (I use an electric mixer for this). Then add the water little by little until you have a dough ball; refrigerate until you need it. Colder dough is easier to roll out, so this is essential on hot days.

For the filling: Cut the chicken finely. Melt the butter and fry the mushrooms, pepper and onion until soft. Add the cream and mix. Then add the peas, chicken and seasoning; it should have the consistency of a thick stew.

Roll out the dough and cover the inside of a buttered medium pie tray with half the dough. Dock with a fork or similar. Fill with the filling and cover the pie dish with the rest of the dough. Seal the sides and make an x in the middle to allow steam to escape. Brush with egg wash.

Bake for 30 minutes or until the crust is golden brown and cooked through.

Serves 6-8

Nutrition (per serving, assuming 6 servings):

Calories - 608

Fat - 35 g

Carbohydrate - 35 g

Protein - 35 g