Rustic chicken & apricot pie

Rustic chicken & apricot pie

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(2 ratings)

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Cooking time

Prep: 1 hr Cook: 1 hr, 30 mins

Skill level

Moderately easy

Servings

Serves 10

Rustle up a homemade picnic pie for your al fresco feast, packed with bacon, pork sausages and dried fruit

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
565
protein
32g
carbs
41g
fat
30g
saturates
11g
fibre
3g
sugar
6g
salt
2.9g

Ingredients

  • 450g pack boneless, skinless chicken thighs
  • 1 medium onion, quartered
  • 2 tsp coriander seeds, toasted
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp freshly grated nutmeg
  • 454g pack pork sausages, meat squeezed from the skins
  • 200g pack bacon lardons
  • 2 tbsp chopped parsley
  • 12 ready-to-eat dried apricots
  • 340g pack mini chicken breast fillets

For the hot water pastry

  • 100g lard, plus extra for the tin
  • 450g plain flour, plus extra for the tin
  • 3 tbsp milk
  • 1 egg, beaten, to seal and glaze

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Method

  1. Heat oven to 200C/180C fan/gas 6. Brush a 23cm springform tin with melted lard and dust with a little flour.
  2. Whizz the chicken thighs in a food processor to mince them. Add the onion and blitz again to chop it. Tip into a bowl. Add the spices, sausagemeat, lardons, parsley and some salt. Mix really well.
  3. To make the pastry, melt the lard in a saucepan with 150ml water and the milk. When melted, remove from the heat, tip in the flour and beat well. Knead on a lightly floured work surface, then roll out and use two-thirds to line the tin.
  4. Spoon in half the sausage mixture and top with the apricots and half the chicken breasts. Cover with the rest of the sausage mixture, then press the remaining chicken breasts on top.
  5. Roll out the remaining pastry and use to cover the pie. Press firmly onto the filling, then bring the pastry from the sides over the top and seal. Make a hole in the top of the pie for steam to escape, and brush well with the egg. Bake for 30 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 1 hr more. Cool in the tin.

Recipe from Good Food magazine, August 2012

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Comments

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Hairygooseberry's picture

We all loved this recipe which I baked as part of a picnic for an outside Jools Holland concert. Even my three kiddos love this, though I used chicken breast mini fillets and no thighs as that is what the family prefer.

isidora's picture
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I found the meat mixture made a large quantity of meat juices so had to drain the pie and put back in the oven to finish it off for an additional 30 minutes to ensure it was cooked through. It tasted delicious and I had a lot of compliments from my guests but I found it really hard to remove from the tin without the pastry breaking up. My tip would be to make sure you grease the tin adequately.

yvonnegb's picture

i made this as a meat loaf and it turned out really well i added extra pepper

kadi592's picture
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I found this recipe quite easy only the pie had a soggy bottom should have made a bigger air hole on top still tasted lovely I think :)

megstar1's picture

DISGUSTING!! DONT WASTE YOUR TIME MAKING THIS DISH.

helenprout's picture

i found this quite fiddly and mine didn't quite look like the picture, but it tasted great and received compliments at a family picnic.

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