Traditional Boerekos Chicken Pie
A classic comforting pie featuring tender chicken, sago, and hard-boiled eggs under a flaky pastry crust.
Origin & History
This dish is a staple of Sunday lunches in many Afrikaner households and is often served with yellow rice and raisins.
Ingredients
- 1 whole chicken boiled and shredded
- 2 tablespoons sago soaked in water
- 2 hard-boiled eggs sliced
- 1 roll puff pastry
- 500ml chicken stock
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon nutmeg
- 1 egg beaten for glazing
Method
- 1
Preheat oven to 200C.
- 2
Cook the shredded chicken with stock and spices until tender.
- 3
Add soaked sago and simmer until clear and thickened.
- 4
Pour mixture into a baking dish and layer sliced eggs on top.
- 5
Cover with puff pastry and brush with beaten egg.
- 6
Bake for 25-30 minutes until golden brown.
Top Tips
- Use fresh farm butter for the pastry if making from scratch|Don't overcook the sago or it becomes too sticky|Let the filling cool slightly before adding the pastry|Serve with sweet carrots.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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