CAPE DUTCH CHICKEN PIE
Serves 12

400g flaky or puff pastry         
1 large chicken (about 1,5 kg)       
butter, salt, milled black pepper            
1 onion, finely chopped             
1 ½ cups (375ml) chicken stock       
10 black peppercorns          
3 whole cloves           
2ml ground allspice             
2 Tbsp (30ml) sago              
2 egg yolks, lightly beaten         
lemon juice               
Milk for brushing pastry             
          

Cut the chicken into quarters. Heat a little butter in a large saucepan and fry the onion until golden. Add the chicken and brown well. Season with salt and pepper. Add the chicken stock, peppercorns, cloves and allspice. Cover and cook very gently for about 50 minutes until the meat is very tender.

Lift the chicken from the stock, cool, then discard skin and bones. Break the meat into smallish pieces and set aside. Add the sago to the pan, cover and simmer for about 15 minutes until transparent. Remove from the stove and quickly stir in the egg yolk to make a thickened, creamy sauce. Flavour with a squeeze of lemon juice. Mix the chicken meat into the sauce. Check the consistency; you might need to moisten with a little more stock.

Set the oven at 200ºC. Cut the pastry down the middle lengthways, then into 12 rectangles and arrange on baking trays. Brush with milk. Bake for about 15 minutes until crisp and golden.

Spoon hot chicken pie filling into bowls. Perch pastry lids on top and serve.