- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- knob butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g sausagemeat or skinned sausages
- grated zest of 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g fresh white breadcrumbs
- 85g ready-to-eat dried apricots, chopped
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 50g chestnut, canned or vacuum-packed, chopped
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 2 tsp chopped fresh or 1tsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 100g cranberries, fresh or frozen
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 500g boneless, skinless chicken breasts
- 500g pack ready-made shortcrust pastry
- beaten egg, to glaze
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.