Christmas pie

Christmas pie

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(85 ratings)

By

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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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ardagh's picture

I can't believe Good Food have produced a recipe for a Christmas Pie - I had been thinking up just this dish for our Boxing Day buffet, thinking I would include all the elements we usually have, turkey, stuffing, cranberries, chestnuts and possibly some ham too. Now I don't know whether to try my own idea or copy yours!!

lowenva's picture

What a good idea! I see that someone made it with sausages instead of chicken - would chunks of ham be alright, so that I could serve it with cold turkey?

roseleanor's picture
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This went down really well last year at work - I used Asda Pork & Apricot Sausages in it. Didn't realise it could be frozen, so that's a good 'get-ahead' tip I shall use this time.

mauricediplock's picture
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Have made this pie since we first saw it in the mag, we live in Spain and our Spanish friends are totally over the moon with it, we get numerous requests for the 'English Christmas pie'. I have to give it a five star plus rating

Hawie's picture
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This freezes well and was enjoyed by all.

jimjones1944's picture
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Made this pie in 2005 and was much enjoyed by all our guests at Christmas, it was requested again for Christmas 2006. I then lost the 2005 magazine, and thought, no Christmas Pie for 2007 until I found the web site and low and behold there it was. Looking forward to making this again in a few weeks time - what a treat.

elaines's picture
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All the flavours of Christmas in a crisp pastry case. Really good for a festive buffet, especially as you can make it ahead.

elaines's picture
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All the flavours of Christmas in a crisp pastry case. Good for a buffet spread, especially as you can make it ahead.

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