Homemade Chicken Mayo Pies
Cuisinier en devenir
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The chicken mayo pie is a hand pie: a short, buttery pastry case around a filling of shredded chicken bound with mayonnaise and softened onion and pepper, baked until the top browns. It is designed to be eaten standing up, out of a paper bag, without a plate or cutlery. Handheld savoury pies occupy a particular position in Southern African food culture, where they are sold from bakeries, supermarket warmers and roadside outlets and eaten as a fast, complete portable meal. The chicken and mayonnaise filling is one of the most common versions in that category, alongside steak and kidney, chicken and mushroom, and mince. The dish's lineage is European rather than African. The short crust hand pie came with British and Dutch settlement across Southern and East Africa and was absorbed into the local eating economy so thoroughly that its origins are no longer visible in how it is eaten. What is African about it is that absorption: a pie bought at a garage forecourt on the way to work is a normal part of the day across several countries on the continent, and the mayonnaise binding is a local preference rather than a British one.
Put 2 cups of flour in a bowl, add the salt and then the egg.
Boil the water and add the margarine to it.
Add the hot mixture to the bowl of flour.
Mix with a spatula, then knead on a floured surface. Transfer to plastic wrap and refrigerate for about 30 minutes.
In a pan with a little oil, cook the onion and peppers.
Mix in the 2 tablespoons of flour, then add 1 cup of water with chicken stock.
Add the shredded chicken, mix in the mayonnaise and leave to cool.
Roll the pastry very thin and cut into pieces. Add the filling to half of them.
Cover with a second piece and press the edges with a fork to seal.
Bake at 190°C for 10 to 12 minutes.
Notes personnelles de iam.nkay2 avis
My family ate all these pies before they even cooled down properly! Finding good baking margarine here in the US is tricky so I used regular butter for the pastry dough instead. The mayonnaise keeps the shredded chicken so moist inside during baking, no be small thing o. Will double the recipe next time sha.
Boiling the margarine and water together before adding to the flour reminded me of making dough for pooris, so I was interested to see how the pastry turned out. It came out so tender after chilling in the fridge for 30 minutes. I cooked the green and red peppers down until soft before mixing in the chicken and mayonnaise. Very delicious outcome.