Servess 6-8

    This pie is always a firm favourite with celebrating friends and family.

    750ml (3 cup) flour

    5ml (1 tsp) salt

    500g (18oz) margarine

    yolk of 1 egg

    15ml (1 tbsp) vinegar

    enough ice water to form a soft dough

    250ml (1 cup) flour

    125ml (1/2 cup) corn flour

    10ml (2 tsp) cream of tartar

    Sift 750 ml (3 cups) flour and salt. Cut margarine into 4 equal sized chunks and rub one quarter into flour until it resembles fine breadcrumbs. Allow the other three quarters of margarine to soften. Mix egg-yolk and vinegar and add some ice water. Gradually add water mixture to flour, mixing carefully with a small knife. The dough must be very soft. Cover and rest in the fridge for at least 1 hour. Mix 250 ml (1 cup) flour, corn flour and cream of tartar. Sprinkle a rolling surface with some of this mixture and roll out dough on this surface. Spread another quarter of margarine over the dough, sprinkle with some more flour mixture and fold the dough in thirds. Allow to rest in the fridge for at least 1 hour. Repeat until all the margarine and flour mixture are used. Cover dough and refrigerate until required. Remove from fridge and roll out to 5mm (1/2 inch) thickness.


    1 large Chicken

    1 large Onion, chopped

    1 bay leaf

    1ml (1/4 tsp) peppercorns

    3 allspice

    3 cloves

    salt and pepper to taste

    enough water to cover chicken

    100ml (8 tbsp) sago soaked in cold water

    1 egg yolk mixed with 25ml (2 tbsp) lemon juice

    4 hard-boiled eggs, sliced

    Place chicken, onion and spices in a large saucepan. Cover with water and cook until meat is easily removed from bone. Remove skin and bones and cut meat into small pieces. Return to stock and season to taste. Bring to the boil and add sago. Simmer over low heat until the sago is transparent. Add egg yolk and lemon juice and stir well to prevent curdling. Spoon mixture into a pie dish lined with pastry. Layer slices of hard-boiled egg on top and cover with pastry. Decorate with pastry leaves. Brush evenly with beaten egg and bake in a hot oven (2000C/4000F) for 30-40 minutes until golden brown. Cut into wedges and serve.

    Recipes: Cass Abrahams cooks Cape Malay: Food from Africa

    Food Styling: Pete Goffe-Wood, PGW Eat