Follow the same instructions as for hoenderpastei, using a turkey instead of a fowl. For a feast it is better to take a turkey otherwise you need too many fowls. Turkey is nice to put into a bride’s basket.

one or two turkeys
a little fat
some thinly sliced onions
some cloves
a few allspice
a bay-leaf
some peppercorns
a little water
a little vermicelli (laxa)
some sago

Line a flat pie-dish or a large plate with puff-pastry. Spread the following filling over it, leaving and edge of about an inch.

Filling : Cut up one or two turkeys. Heat a little fat and brown some thinly sliced onions, but do not let them go too dark. Then put in the turkey and braise it gently. 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 turkey is cooked. Remove the bones and cut the meat small.

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 go flaky.

country : South Africa

course : poultry

source : Traditional Cookery of the Cape Malays / Hilda Gerber