Hoender Pastei



  1. Cinnamon sticks, 4
  2. Dried ginger root, 1 (2 cm long)
  3. Yellow mustard seed, 2 tsp
  4. Whole allspice, 2 tsp
  5. Whole red pepper (chopped), 1
  6. Whole black peppercorns, 2 tsp
  7. Whole cloves, 2 tsp
  8. Dill seed, 2 tsp
  9. Coriander seed, 2 tsp
  10. Mace (crumbled fine), 2 tsp
  11. Bay leaves (crumbled fine), 8
  1. Flour, 225 gr
  2. Salt, 1 tsp
  3. Butter, 110 gr
  4. Salt, a pinch of
  5. Water (to bind)


For the Pickling spice:

In a clean cloth, pound the cinnamon sticks and ginger root until finely crumbled. Discard stringy portions of the ginger root.

Mix all the ingredients together thoroughly.

Store in an air tight container.

For the pie dough:

To make the pie dough first cube the butter,  then add this to the flour and then cut the butter into the flour with a knife.

Using the tips of your fingers rub the ingredients together until the mixture comes to resemble the consistency of fine breadcrumbs.

Make a a hollow circle in the powdered mix and add to this approximately 2 tablespoons (30ml) of water.

Gently mix the water into the dough until it comes together

(Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency).

Knead the resultant dough until the consistency is smooth and neither too hard nor too soft.

Roll this into a ball, cover with kitchen foil and allow to rest in the refrigerator for about an hour before use.

For the Hoender Pastei:

Add the chicken to a pot along with the 1.5l water, pickling spices, salt, onions and carrots.

Bring to the boil then simmer (about 50 minutes) until the chicken is tender.

Strain the broth and reserve 750ml. Allow the chicken to cool then cut the meat away from the skin and bones, leaving the meat in large chunks.

Meanwhile melt the butter in a pan and add the flour to form a roux.

Cook until the roux until thickens and begins to brown,  then add the reserved chicken broth along with the white wine.

Season with salt and peppper. Beat the egg yolks with the lemon juice until foamy.

Add a little of the sauce to the eggs to temper them then add the egg mixture to the sauce in the pan and cook slowly until the sauce thickens further.

Lay the meat in the bottom of a pie dish, arrange slices from 3 hard-boiled eggs over the meat and place the ham over the eggs.

Cover with the sauce and allow to cool a little before layering the pastry over the top.

Press firmly along the edges to seal then cut-off the excess. Slice-off the excess pastry then score in several places to make steam holes (we ommited this).

 Brush with egg wash made from a whole egg with 1 tbsp milk.

Place in an oven pre-heated to 200°C  for 10 minutes then reduce the heat to 180°C  and cook for 30 minutes longer, until the pastry is a golden brown in colour.