OLD FASHIONED CAPE CHICKEN PIE

OLD FASHIONED CAPE CHICKEN PIE
1 chicken cut into portions
15 ml butter
15 ml cooking oil
1 large onion chopped
1 clove garlic chopped
10 ml salt
Freshly ground black pepper
1 bay leaf
2 whole cloves
2 ml grated nutmeg
250 ml white wine
125 ml chicken stock
15 ml sago
125 g cooked ham cut julienne
Sour cream pastry or cream cheese pastry
1 egg yolk beaten
Brown chicken in a mixture of butter and cooking oil. Add onion and garlic and sauté. Season chicken with salt, pepper Bayleaf cloves and nutmeg. In separate saucepan heat the wine and chicken stock and add to chicken together with sago. Simmer until the meat falls from bone. Cut the meat from bone and place in pie dish.
Arrange ham on top of chicken and pour over gravy. Place and eggcup in the centre of the pie dish.
Roll out pastry and cover the top of the pie dish. Secure the sides of the pastry by brushing the edges of the dish with egg yolk. Brush the remainder of the beaten egg yolk over the top of pastry. Bake in the oven 200deg until the pie is golden brown and pastry is done.
From All Colour South African Cookbook.
Posted by: Sabrina Merli
Photo borrowed from Internet.