2 large chicken, cut into 6 pieces
1 large onion, peeled and quarterd
6 whole allspice
4 whole cloves
1/4 t ground mace
1 t salt
6 whole black peppercorns
4 cups water
1/2 cup dry white wine
4 T vermicelli
3 T sago
2 egg yolks
1 t strained fresh lemon juice
500 g smoked ham,
fat trimmed cut off
and cut into 2cm cubes
2 hard boiled eggs
sliced in an egg slicer
rough puff pastry
1 egg combined with
1 T cold water and beaten lightly.
In a large casserole, combine the chicken, onion,
allspice, cloves, mace, salt and peppercorns. Add the water and bring
the ingredients to the boil over high heat. Reduce the heat and simmer
until the birds are tender. Strain the stock. Skim the fat from the
surface of the stock. Using a wire whisk, stir constantly whilst adding
the sago and vermicelli. Pour the wine in, stirring constantly to
prevent the ingredients from sticking to the sides of the casserole.
Allow the mixture to thicken.
In a small bowl, beat the egg yolks together with
lemon juice. Slowly add this mixture to the simmering sauce. Bring the
mixture to the boil again for 1 min, whisking constantly. Remove the
saucepan from the heat. Taste the sauce and adjust the seasoning, if
necessary. Set aside.
Remove the skin from the chicken and cut the meat
away from the bones. Discard skin and bones and flake meat into small
pieces. Spread half the chicken pieces evenly in a ovenproof clay pie
dish. Scatter the diced ham on top and arrange the egg slices over ham.
Arrange the rest of the flaked chicken over the sliced eggs. Pour the
sauce evenly over the chicken.
Preheat the oven to 210°C. On a lightly floured
surface roll the puff pastry into a rough rectangle about 1 cm thick.
Drape pastry over rolling pin and unfold over pie dish. Brush pastry
with egg-and-water mixture. Bake the pie on the middle shelf of the oven
for 15 min. Reduce heat to 180°C and continue to bake pastry for 45 min
until the crust is golden brown. Serve chicken pie directly from the