Chicken and but­ter­nut pie

– Ma­ri­etjie Jansen van Rens­burg

YOU Winning Recipes - - CONTENTS -


Ma­ri­etjie and her sib­lings spent many hol­i­days with their grand­par­ents on their farm in Soek­mekaar, Lim­popo, where their granny, also Ma­ri­etjie, spoilt them with bis­cuits, koek­sis­ters and ham and cheese sand­wiches. But for her there was no big­ger treat than her granny’s pie made with chicken or game. “As poor stu­dents at Stel­len­bosch my sis­ter and I yearned for that pie, but it was be­yond our bud­get. But­ter­nut was the so­lu­tion to make it more af­ford­able,” she ex­plains.

SERVES 4 Prepa­ra­tion time: 20-25 min Cook­ing time: 30 min Bak­ing time: 15 min

400 g chicken breast fil­lets OR 2 large chicken breasts, skin and bone re­moved salt and black pep­per 5 ml (1 t) mild curry pow­der 5 ml (1 t) chicken spice mix

500 g but­ter­nut cubes (about 1 large but­ter­nut) 2 ml (½ t) ground cin­na­mon oil or but­ter for fry­ing 1 large onion, finely chopped 1 gar­lic clove, crushed 250 ml (1 c) cream (op­tional) 1 roll (200 g) frozen puff pas­try, de­frosted 1 egg yolk for brush­ing the pas­try salad to serve

Pre­heat the oven to 190 °C. Grease an oven­proof dish of about 30 x 30 cm. 1 Cut the chicken into small­ish cubes and sea­son with salt and pep­per. Sprin­kle curry pow­der and chicken spice mix over. 2 Trans­fer the chicken to a lid­ded plas­tic con­tainer and stir to coat the cubes com­pletely with the spices. Cover with the lid and put in the fridge. 3 Cook the but­ter­nut in a pot with a lit­tle wa­ter un­til just soft, about 15 min­utes. Sea­son with cin­na­mon.

4 Heat a lit­tle oil or but­ter in a pan and fry the onion and gar­lic un­til soft and glossy. 5 Add the chicken and fry for about 15 min­utes or un­til the chicken is al­most done. Re­move the pan from the heat. 6 When the but­ter­nut is cooked, trans­fer a ladle­ful of the cook­ing wa­ter to the pan of chicken and drain the rest of the wa­ter. 7 Add the chicken and onion mix­ture to the but­ter­nut in the pot and mix with­out crush­ing the but­ter­nut. Add the cream (if us­ing). 8 Cut the pas­try into 2 equal pieces. Roll both out thin enough to cover the base of the oven­proof dish. Put 1 piece in the bot­tom of the dish. Spoon the chicken and but­ter­nut mix­ture on top and spread out evenly. 9 Cut the re­main­ing pas­try into 2 cm wide strips and lay over the fill­ing to make a lat­tice-style top (see pic­ture above). Brush with egg yolk. 10 Bake for 15 min­utes or un­til the pas­try is cooked and golden brown. 11 Serve with a salad.

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