Christmas pie

Christmas pie

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(87 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

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Comments

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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?

willowby's picture
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Was really excited about making this after reading all the great reviews and judging by the ingredients it sounded really delicious. Frankly I was underwhelmed, yes it was very nice, but so so nice that I cant wait to make it again, in fact I probably wont. If I do I'll definitely give the apricots a miss as I didn't like the flavour they added and I probably would use slightly less onion. Oh and be careful when roasting chestnuts I've never done them before and didn't realise that they can explode when cooking - it looked like it had been snowing in my oven when I discovered that!

welshleo's picture
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Last year I made this on Boxing Day with leftover turkey and ham. Just make sure you buy some extra sausages or sausage meat before Xmas and Hey Presto you've used up lots of leftovers and everybody just gobbles it up!

rhfrancis's picture
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Made this last year and it's definitely on the list for Xmas 'must have eats' for this year. Will make in advance and freeze for the big day.

roseleanor's picture
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An absolute winner on Xmas buffets! Never fails to please.

stevefredtaylor's picture
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Demand from family to do it again this year. A recommendation from discerning gluttons!

alisonashton's picture

This will be the fifth Christmas I have made this recipe and it has become a Mum's Special!
It goes really well the fabulous Good Food Magazine Christmas Chutney...where would we be at Christmas without Good Food Magazine?

lynda30's picture

I have made this pie for christmas and everyone loved it, I changed the cranberries to a mix of cooking and eating apple and made it again for Easter and it was still a winner.

gervais's picture
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I first made this a couple of years ago and my husband always asks me to make it again, I have not done but only because 'Good Food' manage to produce fantastic recipes every year. I think maybe I will do it again this year as it does freeze really well freeing up time at a normally hectic season.

joannepd's picture

Made this beforehand and froze it. Defrosted it in cool place overnight and served it cold with pickles as part of Boxing Day buffet. Very well received by everyone young and old. It will certainly become a regular Christmas dish.

hlnharrison's picture
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Made this on Christmas Eve with the honeyed carrot salad. It was lovely but I froze the remains and when it is not Christmas it does not work so well. Whilst I enjoyed the apricots and the cranberries outisde of Christmas I found them overpowering and unnecessary. This makes a wonderful addition to a buffet table.

rachelhiggins's picture

Made this for our family meal on christmas day, it lasted to have cold on boxing day too and was delicious!! I was really impressed with this pie and it tasted and good as it looked. We had it with spiced red cabbage, peas and gravy.

wansteadpaul's picture

Carrie's version on Christmas Eve was sensationally succulent, a gourmet orgiastic explosion of culinary brilliance. Make it now, make it often.

nellieaustin's picture
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What a winner. Everyone loved it. Iwill certainly be making it again

earthling's picture
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My first attempt.........it went down very well. It froze, defrosted and travelled brilliantly. It actually made me look a better cook than I am!

goldenboots's picture

I love the sound of this pie and am thinking of making it for a buffet on 17th Jan.
What do you think it would be like if I used no onions? One of our guests cannot eat any thing from the onion family? Will it be too bland? Shall I just up the seasoning?
Would be glad of advice; above comments already very useful.

1303sd's picture
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This was a wonderful pie, son-in-laws, brother-in-laws ,daughters ,and sister-in-laws all loved it I made 2 of them and have passed the recipe around my large family this has got to be the best

Like Jeanathan said a must for every xmas ,But why stop there it is an any time pie for family gatherings

sam1snannie's picture
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I have to say I was a little disappointed with this pie. There were good comments from some our guests but I feel it would have tasted a lot better without the cranberries.

bongobuns's picture

All I can say is WOW! This is my husbands piece de resistance and has been for the last 3 years. He makes it for home and wherever we are invited to at Christmas he is always asked to make and bring one! To die for!

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