Rappie Pie

What you need

Ingredients

Measured for 12 servings.

• 28 gButter
• 240 gOnions
• 1000 mlChicken Stock
• 1500 gChicken Breast
• 4000 gPeeled potatoes
• 36 gSalt
• 6 gBlack Pepper

Make it

Method

1. 01

   Set the oven to 200°C conventional heat and line a deep 25 × 35 cm baking dish with parchment. Reserve about 4 g of the measured 28 g butter for the dish if not lining it. Slowly soften the 240 g diced onions in the remaining butter for about 40 minutes until deep golden, stirring to prevent burning. Meanwhile gently simmer 1.5 kg boneless, skinless chicken breast in some of the measured 1000 ml broth, adding water only if needed to cover, for about 20 minutes until the thickest part reaches 74°C. Remove, shred and keep the cooking broth hot.

2. 02

   Peel and finely grate 4 kg potatoes. In manageable handfuls, twist them tightly in a clean cloth over a bowl until they stop dripping; discard the expressed potato liquid. Mix the 36 g salt and 6 g black pepper evenly through the squeezed pulp. Add hot reserved broth one ladle at a time and stir until the mixture is thick and spreadable, like firm oatmeal. Do not automatically add all 1000 ml: the required quantity depends on how thoroughly the potatoes were squeezed. Keep any leftover broth separate for serving.

3. 03

   Spread half the potato mixture evenly into the lined dish, cover with the shredded chicken and caramelized onions, then spread the remaining potato to the edges. Bake on the middle shelf for about 60 minutes until the center is set and the top deeply golden, not wet or translucent. Rest 15 minutes before dividing into 12 smaller portions. The nutrition calculation counts all 1000 ml broth and the original 4 kg raw potatoes; discarded starch and unabsorbed broth make actual portions variable.