Makes 26-30 x 100 g
Preparation time: 10 min
Cooking time: 1¼ hours
Baking time: 20 min
Cost: R7,37 a serving
Packaging: paper bags
BASIC CHICKEN MIXTURE
3 whole fresh chickens
1 litre (4 c) chicken stock
4 onions, peeled
8 carrots, scraped
200 g mushrooms, sliced
6-8 peppercorns
3 whole cloves
6-8 cloves garlic, crushed
peel of 1-2 lemons, cut into strips
3-4 sprigs parsley
3 sprigs bay leaves
2 sprigs fresh rosemary
salt and freshly ground black pepper
125 ml (½ c) sago, soaked in water
pastry
2 rolls (200 g each) phyllo pastry, cut into large squares
melted butter or margarine
BASIC CHICKEN MIXTURE
Remove the fat inside the cavity of the chickens and put the birds in a large saucepan or pressure cooker along with the remaining ingredients except the sago. Bring to the boil and cook for about 15 minutes. Remove from the heat and remove the chicken skin.
Return the chicken to the saucepan and cook for about 1 hour or until the meat falls off the bone.
Remove the bones and add the sago. Bring to the boil and cook until the sago is transparent. Stir continuously to prevent the sago sticking. Remove the herb sprigs and whole spices if desired.
Fold a sheet of phyllo pastry in half lengthways, spoon about 100 g filling on top, fold the sides over and roll up. Repeat. Brush the pies with butter and bake at 200 °C for about 20 minutes.