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Meat, Africa and overseas

South African chicken pie with salad

South African chicken pie, or hoender pastei, is a baked pie for 4 people that combines chicken, ham, hard boiled eggs and mushrooms in a creamy sauce, sandwiched between two layers of puff pastry. It takes 1h15 and medium skill to make, at about €3.60 per person. The key is a thick white sauce so the filling doesn't make the pastry soggy.

Tonight it's hoender pastei, South African chicken pie, with ham, hard boiled eggs and a green salad on the side.

South African chicken pie with salad
Total time
1 h 15
Difficulty
Medium
Cost per person
€3.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

South African chicken pie feels like a family sized version of a classic meat pie, with puff pastry that shatters under the fork and a creamy filling underneath. The chicken stays tender, the ham adds salt, the hard boiled eggs break up the texture and the mushrooms bring a mild earthy note. It's a generous dish meant for sharing, heartier than the lighter quiches you might make on a weeknight.

This recipe suits a Sunday when you have a bit of time on your hands, or a make ahead dinner before a busy week. Kids usually love the golden puff pastry and the mild, smooth filling with no surprising textures. Mon Chou suggests it in fall and winter, when you want something comforting straight out of the oven.

The ingredients

4 people

Dairy

  • Puff pastry sheets 2
  • Eggs 4
  • Butter 40 g
  • Milk 30 cl

Butcher

  • Chicken breasts 500 g
  • Cooked ham 150 g

Fruits and vegetables

  • White mushrooms 200 g
  • Onion 1
  • Green salad 1

Pantry

  • Wheat flouroften in the pantry 30 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Hard boil 3 eggs, peel them and cut them into wedges. 10 min

    Drop them in cold water right after cooking, the shell comes off on its own.

  2. Cook the onion and sliced mushrooms in a bit of butter, then add the diced chicken and cook it through. 10 min

    Don't overcook the chicken, it will finish cooking inside the pie.

  3. Make the white sauce by melting the butter, stirring in the flour, then whisking in the milk, season with salt, pepper and nutmeg, then mix with the chicken, diced ham and eggs. 10 min

    Whisk constantly to avoid lumps.

  4. Line a pie dish with one sheet of pastry, add the filling, cover with the second sheet, seal the edges and cut a small vent in the top.

    Prick the top or cut a vent so steam can escape.

  5. Brush with egg yolk and bake at 200°C. Serve with the dressed salad. 30 min

    Let it rest 10 minutes before slicing, the pieces hold together better.

Our tips to get it right

  • Drain the mushrooms well after cooking, their liquid can thin out the white sauce if you don't cook them down enough.
  • Let the filling cool slightly before spreading it on the pastry, a hot filling softens the puff pastry before it even hits the oven.
  • Seal the edges of both pastry sheets well with a little water or egg yolk, so the sauce doesn't leak out during baking.

The variations

  • Swap the chicken for turkey, the texture stays just as tender and the cooking time doesn't change.
  • For a vegetarian version, skip the chicken and ham, double the mushrooms and stir in some wilted, squeezed spinach.
  • For a quicker version, make the filling the day before and assemble the pie right before baking the next day.

What to serve it with

  • A well dressed green salad
  • A glass of sparkling apple juice
  • Pickles or cornichons on the side

Storage

The pie keeps for 2 to 3 days in the fridge, well covered. You can freeze it unbaked, then bake it straight from frozen with a few extra minutes in the oven. Reheat leftovers in the oven rather than the microwave, so the pastry stays crisp.

Questions about this dish

Can you make this chicken pie ahead of time?

Yes, you can assemble the pie the day before and keep it covered in the fridge, unbaked. Bake it the next day, adding a few extra minutes since it will be starting cold.

Can you freeze this chicken pie?

Yes, it freezes very well unbaked, before going in the oven. Bake it straight from frozen, adding about 15 extra minutes of cooking time.

Can you use shortcrust pastry instead of puff pastry?

Yes, shortcrust works too and gives the pie a more rustic feel. The baking time stays about the same, just keep an eye on the top so it doesn't over brown.

Why does the white sauce need to be thick before filling the pie?

A thick white sauce keeps the filling from turning watery and soaking the pastry while it bakes. It should coat the back of a spoon before you mix it with the chicken.

How long does it take to make a South African chicken pie with salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a South African chicken pie with salad?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a South African chicken pie with salad cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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