Botswana…

Wednesday, January 11 –

This dinner was small, quiet, and delicious. It was just the three of us in the House, and it was the day after my birthday, so I was glad to drink some wine and eat some food with two of my favorite guys. Roommate Extraordinaire brought three bottles of wine, all of them from South Africa. The $10 was really good, the $15 wasn’t at all, and the $20 was really good. Go figure, right?

I started with the filling, just like the directions said. I chose to use ground lamb to make the filling a smoother consistency. Cooked the lamb, then set it aside to let it drain. Put the onion in, then coated it with the chili powder, then the apple, then the currants, and last was the tomatoes. This filling smelled so good that I just knew this dinner would be great. I let the mix simmer and I started to make the dough. It turns out, using my handy dandy new food scale, that the butter in this recipe is two whole sticks. Eek! I tried to just use one, but it didn’t make the right consistency, so I wound up using one and a half. Unfortunately, it made the dough dry and flaky instead of yummy and flaky. Lesson learned.

The three of us made an assembly line to make these hand pies with me making, rolling out, and cutting out the dough. Wonderful Boyfriend was scooping the filling and putting the egg

Into the oven they went, and I put together a big green salad to go with it. We also had yogurt sauce from the last dinner we did, so we put that out too. And dinner was served!

The filling was ah-mazing. The dough was ok, but I should have used the other half stick. The salad was a good side to it. And amazingly the yogurt sauce was a perfect addition!

Things I have learned: Don’t try to cut out butter when you’re baking, it doesn’t taste the same!

Botswana
(recipe borrowed from the cooks at: www.celtnet.org.uk)

Botswanan Chicken Pie

For the Dough:

  • 490g plain flour
  • pinch of baking soda
  • pinch of salt
  • 2 egg whites
  • 1 egg yolk
  • 225g butter or margarine
  • 60ml cold water

For the Filling:

  • 60g butter
  • 100g onion, sliced thinly
  • 1 apple, peeled and diced
  • 450g cooked chicken, chopped
  • 2 tsp hot chili powder
  • 100g currants
  • 2 tomatoes, diced
  • salt, to taste
  • 1 egg yolk whisked in 1 tbsp water

Method: For the filling, add the butter to a pan and use to fry the onion until softened (about 5 minutes) then add the apple, chicken, chili and currants. Fry for 1 minute more then add the tomatoes and season. Cook for about 5 minutes, or until the tomatoes begin to release their juice then continue cooking gently until the mixture is almost dry (but not totally dry). Take off the heat and set aside to cool. In the meantime prepare the pastry: Sift together the flour and baking soda into a bowl. Cube the butter and rub into the flour with your fingers until the mixture resembles fine breadcrumbs. Whisk the eggs together and stir into the flour and butter mix. Add just enough water to bring the mixture together as a dough then roll out to about 4mm thick. Use a plate to cut circles about 15cm in diameter. Add about a tablespoon of the meat mixture in the centre of each pastry circle (exactly how much will depend on the size of the round) then fold the pastry over into a half-circle and use a fork to press down and seal the sides. Prick the middle to make a few steam holes then transfer to a lightly-greased baking tray. Brush the top of the pie with the eggwash then place in an oven pre-heated to 180°C. Bake for about 35 minutes, or until the pie has begun to color and the filling is hot. Serve hot or cold.

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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