CHICKEN PIE
1 whole chicken ( boiled in chicken stock )
½ cup sago ( soaked in water for 10 minutes)
1 cup vermicelli
Chicken spices
2 cloves ( kruidnagel)
2 onions
some button mushrooms
Puff pastry
Garlic
Fry onions until glossy.
Add garlic, sago and vermicelli Cooke until sago is glossy and vermicelli is done, add some of the chicken stock to avoid burning, simmer on Low heat.
Debone the chicken.
Add chicken to the sago mixture together with the button mushrooms and chicken spices to taste.
Leave to simmer gently on Low heat.
Roll out the pastry and blind bake this until light brown ( 180ºC).
Add the chicken mixture and close it with the remaining pastry.
Mix an egg with a little water and paint over the pastry.
Bake for 1 hour or until golden Brown at 180ºC.
Recipe and photo: Nicolette Abrahams
