Rappie Pie

How to Make Rappie Pie

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the chicken, water, halved onion and celery in a large pot, bring to a simmer, and cook for 35 minutes, until the chicken is tender. Lift out the chicken, shred the meat and discard the bones and skin.

   Mark done Start 35 min timer

2. Strain the stock and keep 900 ml, bringing it back to a rolling boil just before you need it.

   Mark done

3. Heat the oil in a pan and cook the chopped onion for 8 minutes, until golden. Stir in the shredded chicken and half the salt and pepper and set aside.

   Mark done Start 8 min timer

4. Grate the potatoes on the finest side of a grater or in a food processor. Wring the pulp out in batches in a clean tea towel or muslin, until dry and crumbly. You should have about 900 g.

   Mark done

5. Put the dry pulp in a large bowl, pull it apart with your fingers, and pour over the boiling stock a little at a time, stirring, until it turns translucent and thick like loose porridge. Season with the rest of the salt and pepper.

   Mark done

6. Heat the oven to 200°C / 400°F and grease a 23 x 33 cm baking dish.

   Mark done

7. Spread half the potato mixture in the dish, cover with the chicken and onion, and spread the rest of the potato mixture over the top. Dot with the butter.

   Mark done

8. Bake for 30 minutes, then lower the oven to 170°C / 340°F and bake for 1 hour 45 minutes, until the top is dark brown and crisp.

   Mark done Start 30 min timer

9. Rest for 15 minutes, then cut into squares and serve hot with a knob of butter on each.

   Mark done Start 15 min timer

Tips for Making Rappie Pie

• Squeeze the pulp as dry as you can. Left wet it will not absorb the stock and the pie sets loose and pale.
• Have the stock at a full boil when it goes on. The heat is what cooks the starch and turns the pulp translucent.
• Be patient with the bake. The long, slow cook is what browns the top to a dark, crisp crust and sets the inside.

What to Serve with Rappie Pie

• Molasses, for the traditional way
• Pickled beets
• Green salad

Storing & Reheating Rappie Pie

Keeps in the fridge for up to 4 days and the slices fry crisp in butter in a pan. Freeze for up to 3 months.

Rappie Pie FAQ: Common Questions

Rappie Pie Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.