FUNERAL PIE IAN WILLIAMSON dedicated to Debbie-Jane Viljoen
Orginating from England this savoury dish is believed to have been influenced by the British Colonial era. It is a popular dish among various South African cultures, including the Afrikaner, English, and Cape Malay communities. The pie is commonly made in regions such as the Western Cape, Eastern Cape, and KwaZulu-Natal, where it is often enjoyed as a hearty and comforting meal. The combination of tender chicken, flavourful vegetables, and a golden pastry crust reflects the diverse cultural influences that have shaped South African cuisine over the years.
SERVINGS 6
TIME PREP 15MIN BAKE 30MIN
METHOD OVEN: 180 °C
method STEP 1 Preheat the oven and blanch spinach in the microwave at 100% power for 2 minutes. STEP 2 Remove chicken from carcass and break into chunks. STEP 3 Combine all ingredients except for the pastry, and spoon the mixture into a baking dish. STEP 4 Roll out pastry to cover and glaze with beaten egg.
INGREDIENTS
Grilled chicken
1
Baby spinach
200g
Cream cheese
230g
Feta cheese
200g
Roll puff pastry
1
Egg for glazing
STEP 5 Bake until golden brown.
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