Mother’s Day recipe inspiration – Chicken Pie
This hearty pie is made with a mixture of chicken, butter, spices, lemon juice, nutmeg, and white wine, wrapped in a homemade pastry.
Mother’s Day is tomorrow, and what better way to show appreciation for the wonderful mothers in our lives than by preparing a homemade meal with love?
Leopard’s Leap CEO Hein Koegelenberg shares his personal favourite recipe, Ouma Lien’s Chicken Pie, passed down from his mother. With this recipe, you can create a warm and comforting meal that will remind your loved ones of home-cooked meals and the love and care that goes into preparing them.
“I have always loved my mom’s cooking,” says Hein. “As a boy, we loved her food because it was so wholesome and was served with so much love and generosity. Being in the wine industry, we are always confronted with wine and food pairings and through our travels, our tastes got more sophisticated, but still, walking into my mom’s house and smelling some of my favourite dishes, brings me immense joy! We actually published a cookbook to keep her recipes alive and to share her tried and tested recipes with the rest of the family.”
Ouma Lien’s Chicken Pie
Ingredients
- 1 chicken
- 24 ml butter
- peppercorns
- 25 ml lemon juice
- 1 ml nutmeg
- 250 ml white wine
- 2 egg yolks
Method
- Cook the chicken with two cups of water and spices to taste until soft.
- Remove from the stock (keeping it for later).
- Remove skin and bones.
- Mix chicken meat with butter, pepper, lemon juice, nutmeg and white wine.
- Cook the mixture for 5 minutes.
- Take off the heat and cool for a few minutes.
- Add 2 egg yolks and mix well.
- Spoon into a pie dish and cover with the pastry (see recipe below).
- Bake for 20 – 30 minutes at 180 degrees Celsius until golden brown.
Easy pie pastry
Ingredients
- 4 cups of flour (sifted 4 times)
- 1 cup of ice water or soda water
- 1 tablespoon of brandy
- 500 g butter
- 1 teaspoon cream of tartar
- 1 egg yolk
Method
- Sift flour four times.
- Add salt and cream of tartar and sift again.
- Grate butter into the flour mix and rub until bread crumb consistency.
- Beat egg yolds and water and cut it into the flour mixture with a knife.
- Lightly knead until combined.
- Wrap with plastic, put in a bowl with a lid and put in the fridge.
- Use when required.
Top tip: You can make the dough up to this stage and leave in the fridge for one or two days. You can also freeze the dough, but then have to defrost for 24 hours in the fridge.
