Christmas pie

Christmas pie

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(84 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 15 mins Plus cooling

Skill level

Moderately easy

Servings

Cuts into 10-12 slices

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
488
protein
23g
carbs
39g
fat
28g
saturates
12g
fibre
2g
sugar
0g
salt
1.4g

Ingredients

  • 2 tbsp olive oil
  • knob butter
  • 1 onion, finely chopped
  • 500g sausagemeat or skinned sausages
  • grated zest of 1 lemon
  • 100g fresh white breadcrumbs
  • 85g ready-to-eat dried apricots, chopped
  • 50g chestnuts, canned or vacuum-packed, chopped
  • 2 tsp chopped fresh or 1tsp dried thyme
  • 100g cranberries, fresh or frozen
  • 500g boneless, skinless chicken breasts
  • 500g pack ready-made shortcrust pastry
  • beaten egg, to glaze

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe from Good Food magazine, December 2005

Comments, questions and tips

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Comments

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bevdownes's picture

At which point would this be frozen, before or after baking? I want to serve on boxing day but don't want to cook on Christmas day! Or would it keep if I made it Christmas eve?

feeney567@googlemail's picture

Has any one made mini pies with this recipe? I love it and have made it 3 years running and am about to make it again but thought I'd try to make small pies.

fairytailcastles's picture
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we first made this pie back in 20005 for a pre christmas party and every one loved it ,i would not change anything
ann potocki sheffield 10 out of 10

ctlarnold's picture
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If you prepare and freeze this dish ahead of Christmas how long does it take to re-heat and at what temperature? Thanks

cas444's picture
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Made this last christmas for boxing day buffet and everyone loved it.

Want to make it this year but need to make it in advance. And idea how long I could this in the freezer for?

cas444's picture
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How far in advance could you make this? I am due to give birth on 1st Nov. so would ideally like to make it before then. Would that be ok?

janjam's picture
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Really impressive and it comes out just like the picture. Just wondering if I can do a Summery version of this, will have to have a go!

shinnell's picture
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Now part of the family christmas tradition - this year with a little one arriving I made it ahead and froze it. Was still as good defrosted. Love it. I leave out the chestnuts now though, just couldn't taste them so not worth trawling the supermarket to find them.

cheeselog's picture

Can this be made using the left-over cooked turkey? Has anyone tried this?

sallywalton's picture
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I made this a couple of days ago and found the recipe very easy to follow. The result was a great success. Extremely tasty and very festive flavours. When it came out of the oven, I quite fancied it hot. Maybe next time I will try it that way. Went down very well with our guests last night and I will certainly make this again.

kathrynyoung's picture
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I MADE THIS PIE LAST YEAR AND WILL MAKE AGAIN THIS YEAR ITS GREAT FOR HAVING AS PART OF A BUFFET, MY HUSBAND DOESNT LIKE THE FRUIT AND SAVOURY COMBO SO I USE SAUSAGEMEAT,CHICKEN AND SOME GARLICKY MUSHROOMS FOR MOISTURE, I THINK YOU COULD USE LOTS OF DIFFERANT FILLINGS DEPENDING ON WHAT YOU HAVE TO HAND

worldwidewade's picture
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Made this last year and it was everybody's favorite. Will be making two this year at least

knottiman's picture
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I made this last year and it was frozen, just perfect, so good I`m making two this year

knottiman's picture
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I made this last year and it was frozen, just perfect, so good Ièm making two this year

motherhen2234's picture

@Maquilladora I froze it after baking it

maquilladora's picture

I wonder if anyone can help me? When do you freeze this pie? After it is completely cooked or before cooking? Thanks! :)

brendaclark's picture

Hi - interested to know if anyone has successfully made a mini-sized pie?

tinatolman's picture
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WHAT ABOUT COOKED TURKEY INSTEAD OF CHICKEN
NICE ONE FOR SUPPER SERVED WITH NEW POT AND GREEN BEANS OR PEAS

HOW ABOUT COOKED TURKEY INSTEAD OF CHICKEN FOR THIS RECIPE BETTER WITH CRANBERRYS

jodibxt's picture
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I made this for the first time last week and it is absolutely delicious, and makes a nice change. I am not much of a chef but found this very easy to make and everyone has been really impressed, as I don't ever usually make more than pasta dishes! I am making another one tonight for family.

turron's picture

When do you freeze? Is it before or after baking?

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