Duiwepastei

Duiwepastei Recipe from South Africa | Ingredients, Steps and History

Region / culture: South Africa | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Duiwepastei is a traditional South African dish that consists of a delicious pigeon pie encased in flaky puff pastry. This recipe has been passed down through generations and is a favorite among many South African families.

History

The origins of Duiwepastei can be traced back to the Dutch settlers who brought their culinary traditions to South Africa in the 17th century. Pigeon pie was a popular dish in Dutch cuisine, and it was adapted by the South Africans to create Duiwepastei.

Ingredients

puff pastry
1 or 2 pigeons
a small amount of fat
some thinly sliced onions
some cloves
a few allspice
a bay leaf
some peppercorns
a small amount of water
a small amount of vermicelli (laxa)
some sago
egg

How to prepare

Line a flat pie-dish or a large plate with puff pastry.
Spread the following filling over it, leaving an edge of about an inch.
For the filling, cut up one or two turkeys.
Heat a little fat and brown some thinly sliced onions, but do not let them become too dark.
Then put in the pigeon and gently braise it.
Add some cloves, a few allspice, a bay leaf, and some peppercorns.
If necessary, add a little water.
When the meat is almost cooked, add a little vermicelli (laxa) and some sago.
Let all the ingredients simmer until the pigeon is cooked.
Remove the bones and cut the meat into small pieces.
Spread the meat evenly over the pastry and cover it with a second layer.
Prick it and brush it with egg.
Then bake it in a hot oven until it is nice and crisp.
The oven must be hot; otherwise, the pastry will not become flaky.

Variations

You can use chicken or turkey instead of pigeon.
Add some chopped vegetables like carrots and peas to the filling for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to braise the pigeon gently to ensure that it stays tender and juicy.

- Prick the pastry before baking to allow steam to escape and prevent it from becoming soggy.

- Brushing the pastry with egg before baking will give it a beautiful golden color.

Serving Suggestions

Duiwepastei can be served as a main dish with a side salad or vegetables.

Cooking Techniques

Braising the pigeon gently ensures that it stays moist and tender.

Ingredient Substitutions

If you can't find pigeon, you can use chicken or turkey as a substitute.

Make Ahead Tips

You can prepare the filling ahead of time and assemble the pie just before baking.

Presentation Ideas

Serve Duiwepastei on a platter with a garnish of fresh herbs.

Pairing Recommendations

Duiwepastei pairs well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven to maintain the crispness of the pastry.

Nutrition Information

Calories per serving

Each serving of Duiwepastei contains approximately 350 calories.

Carbohydrates

Each serving of Duiwepastei contains approximately 30 grams of carbohydrates.

Fats

Each serving of Duiwepastei contains approximately 20 grams of fats.

Proteins

Each serving of Duiwepastei contains approximately 15 grams of proteins.

Vitamins and minerals

Duiwepastei is a good source of iron, vitamin B12, and niacin.

Alergens

This recipe contains gluten from the puff pastry. It also contains eggs.

Summary

Duiwepastei is a hearty and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in iron and vitamin B12.

Summary

Duiwepastei is a delicious and comforting dish that is perfect for a special occasion or a cozy family dinner. The flaky pastry and flavorful pigeon filling make it a true South African classic.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered the recipe for Duiwepastei. It was many years ago, during a trip to South Africa where I had the pleasure of tasting this delicious dish for the first time. The combination of tender chicken, savory vegetables, and a creamy white sauce all encased in a flaky pastry crust was simply divine.

I was so taken with the flavors and textures of the Duiwepastei that I knew I had to learn how to make it myself. I asked the kind woman who had prepared the dish for me if she would be willing to share her recipe. She smiled warmly and agreed, telling me that the recipe had been passed down through her family for generations.

As we sat together in her kitchen, she began to teach me the intricacies of making Duiwepastei. She explained how to prepare the chicken filling, starting with braising the meat in a rich broth until it was tender and flavorful. She added onions, carrots, and peas to the pot, along with a hint of nutmeg and a pinch of salt to enhance the savory flavors.

Next, she showed me how to make the creamy white sauce that would bind the filling together. She heated butter in a saucepan, stirring in flour to create a roux before slowly adding milk and chicken stock to create a smooth, velvety sauce. She seasoned it with a touch of white pepper and a dash of lemon juice for brightness.

Finally, she demonstrated how to assemble the Duiwepastei, layering the chicken filling and sauce in a baking dish before topping it with a flaky pastry crust. She showed me how to crimp the edges of the crust to seal in the delicious filling and brushed the top with an egg wash for a beautiful golden finish.

After the Duiwepastei had baked to perfection in the oven, she served me a generous slice alongside a crisp green salad and a glass of chilled white wine. As I took my first bite, I knew that this dish would become a treasured favorite in my own kitchen.

Back home, I practiced making Duiwepastei over and over again, honing my skills and perfecting the recipe. I shared it with friends and family, who were all delighted by the rich flavors and comforting textures of this South African classic.

Over the years, I have continued to make Duiwepastei for special occasions and gatherings, always remembering the kind woman who first shared her recipe with me. Each time I prepare this dish, I am transported back to that sunny kitchen in South Africa, where the aromas of braised chicken and flaky pastry filled the air.

Now, as I pass on the recipe for Duiwepastei to you, my dear grandchild, I hope that you will enjoy making and sharing this beloved dish with your own loved ones. May it bring you as much joy and satisfaction as it has brought me over the years. And remember, the secret ingredient in any recipe is love – so always cook with your heart.