Pastei Recipe

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Ingredients:

Serving

Directions:

Mix the butter with an electric mixer or a wooden spoon. Keep adding little bits of the water until the butter has absorbed it all.
Sift the flour, baking powder and the salt all together and add this through the butter gradually. To see if the dough is rollable, press your finger on it and if the dough doesn't stick to it, it's fine. If the dough does stick however, add about 25 more grams of flour.
Rest pastry for 30mins in the fridge.
Break off about 1/4 of the pastry and reserve for the top of the pie.
Roll out the larger piece and put the flattened dough in a baking pan. Press the dough to the corners of the pan so that as much filling as possible can go inches
Saute the 1/2 the onion in about 100g butter add the chicken and brown slightly. Add the pepper and bay leaf 2 crumbled stock cubes and 1/2 tsp pimento. Cover with enough water and cook for about 30 minutes Cool slightly.
When cool enough to handle, remove the chicken from the liquid (reserve the liquid) and strip the chicken (discarding the bones) into little pieces.
Put the rest of the butter in the reserved liquid in which the chicken had been boiled.
Saute the remainder of the onion and oil in a pan. Add the chicken. After a minute add the chopped tomatoes and the peas and carrots and the remainder of the allspice.
Add the chicken broth to the pan and simmer until carrots slightly tender.
Add the chopped pickles. Check seasoning, and add if need be.
Cool to about luke warm. Or at this stage you can store in the fridge until the next day.
Preheat the oven to 375°C.
Fill the prepared pastry pan. Slice your cooked eggs and place them on top of the filling in the pan.
Roll out the remaining pastry and place gently ontop, sealing the edges with some water and pressing the pastry closed. Slit a couple of steam vents in the pastry.
Bake for 1 hour. Take out of oven and brush with beaten egg and bake a further 10mins or so to give it a nice finish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1069.4 Kcal (4477 kJ)
Calories from fat	781.57 Kcal
		% Daily Value*
Total Fat	86.84g	134%
Cholesterol	328.31mg	109%
Sodium	2566.54mg	107%
Potassium	890.48mg	19%
Total Carbs	61.13g	20%
Sugars	10.63g	43%
Dietary Fiber	9.85g	39%
Protein	15.65g	31%
Vitamin C	26.5mg	44%
Vitamin A	1mg	34%
Iron	4.3mg	24%
Calcium	333.2mg	33%

Amount Per 100 g
Calories	215.44 Kcal (902 kJ)
Calories from fat	157.45 Kcal
		% Daily Value*
Total Fat	17.49g	134%
Cholesterol	66.14mg	109%
Sodium	517.05mg	107%
Potassium	179.39mg	19%
Total Carbs	12.32g	20%
Sugars	2.14g	43%
Dietary Fiber	1.98g	39%
Protein	3.15g	31%
Vitamin C	5.3mg	44%
Vitamin A	0.2mg	34%
Iron	0.9mg	24%
Calcium	67.1mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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