Pastei

Name: Pastei
Prep time: 75 min
Cook time: 45 min
Total time: 120 min
Yield: 8 servings
Cuisine: Surinamese
Ingredients: 500g flour; 200g cold butter, cubed; 1 egg plus 1 egg yolk for wash; 800g chicken breast; 3 hard-boiled eggs, chopped; 100g gherkin pickles, diced; 2 onions, diced; 200ml chicken stock; 2 tbsp flour for roux; 100ml cream; 1 tsp nutmeg; Salt and pepper; 2 tbsp butter for sauce; Juice of 1 lemon; Capers

Pastei (pas-TAY)

Surinamese Chicken Pot Pie

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 480 kcal

A golden-crusted Surinamese pot pie filled with shredded chicken, vegetables, hard-boiled eggs, and pickles in a creamy seasoned sauce.

Nutrition & Info

Protein 28.0g

Carbs 38.0g

Fat 24.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ egg ⚠ dairy

Equipment Needed

pie dish rolling pin mixing bowls oven

Presentation Guide

Vessel: pie dish, sliced into wedges

Garnishes: parsley

Accompaniments: coleslaw, rice

Ingredients

500g flour
200g cold butter, cubed
1 egg plus 1 egg yolk for wash
800g chicken breast
3 hard-boiled eggs, chopped
100g gherkin pickles, diced
2 onions, diced
200ml chicken stock
2 tbsp flour for roux
100ml cream
1 tsp nutmeg
Salt and pepper
2 tbsp butter for sauce
Juice of 1 lemon
Capers

Instructions

1
Make pastry by rubbing butter into flour until crumbly. Add egg and cold water until dough forms. Wrap and chill one hour.
2
Poach chicken in stock until cooked through. Shred finely. Make a roux with butter and flour, add stock and cream for a thick sauce.
3
Combine shredded chicken, chopped eggs, pickles, capers, and onions in the sauce. Season with nutmeg, lemon juice, salt, and pepper.
4
Roll out two-thirds of pastry and line a greased pie dish. Fill with the chicken mixture. Roll remaining pastry for the lid.
5
Seal edges, brush with egg yolk wash, and cut steam vents. Bake at 190C for forty-five minutes until deep golden brown.

💡

Did You Know?

Pastei is the Surinamese answer to the European pot pie, but with distinctly tropical additions like capers and pickles that give it a tangy character.

Chef's Notes

Equipment Tips

pie dish
rolling pin
mixing bowls
oven

Garnishing

parsley

Accompaniments

coleslaw, rice

The Story Behind Pastei

Pastei is a direct descendant of Dutch pastei recipes brought to Suriname during colonial times. The dish was adapted by the Creole community, who added their own flavor preferences including more spice and tangy elements. Over centuries it became a celebration staple, particularly at Christmas when families prepare multiple pasteien alongside pom. The dish represents the Dutch culinary influence that is woven throughout Surinamese food culture.

🕐 Traditionally enjoyed christmas and celebrations 📜 Origins: Dutch-Surinamese colonial, 18th century

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