Creole Chicken Pie

Baking tool:

• a (fluted) loose-based baking tin,
• top 28 cm /underside 26 cm /rim 2,5 cm,
• greased with butter

Filling:

• 650 g chicken leg, bay leaf, pepper, salt
• 30 g butter
• 200 g minced green bell pepper
• 150 g minced peeled celery
• 75 g minced onion
• 150 g cooked ham in cubes
• 1 minced red pepper (with or without seeds)
• 2 tablespoons dried tomato on oil in pieces
• 1/2 teaspoon thyme
• 30 g plain flour
• 100 ml broth of the chicken leg

Dough:

• 50 g vegetable fat for deep frying
• 250 g plain flour
• 3 g salt
• 1 egg, mixed with water unto 150 ml
• 1 teaspoon white wine vinegar

On top:

• 1 egg , beaten

Print dit recept

Creole chicken pie from the Far South of America, particularly Louisiana. A melting pot of especially French, Spanish and African culinary influences. But in the first place an ‘ebony’ cuisine, designed by black female cooks with a lot of dedication and fantasy. White women of the South left their kitchen and their children to the care of their black home helps als long as the years 60 of last century. In her touching book The Help (2009) Kathryn Stocket shows how things were at the time of Martin Luther King. At that time too the first cookbook was published written by a black author: Freda DeKnight, who had collected extraordinary Negro recipes for The Ebony Cookbook, a date with a dish (Chicago 1962). This recipe is based on that book.