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37 ratings

Recipe by Mary Cadogan

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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.

Per serving

488 kcalories, protein 23g, carbohydrate 39g, fat 28 g, saturated fat 12g, fibre 2g, salt 1.4 g

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• BBC GoodFood

  22 December 2007

  BBC GoodFood rated this recipe

  

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• yummy

  22 December 2007

  yummy commented on this recipe

  I made the pie with home made pastry and froze the pie. We tried it today with guests all voted it a complete success. Will definately make it again. Chris Suffolk

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• Alsies Book

  24 December 2007

  Alsies Book rated and commented on this recipe

  

  I have been making this pie for three years now, because it is so popular with all that visit I have to make 3 at a time. Very easy to make, and handy because you can freeze them.

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• yummystuff

  26 December 2007

  yummystuff rated and commented on this recipe

  

  I made this pie on Christmas Eve and I followed the recipe exactly and used high quality sausagemeat etc.. It looked just like the picture. We hated it! The entire family and guests thought it was awful. I have just re read the comments and I just can't understand the enthusiasm for this pie. It was bland and boring. Only the dogs like it! Never again.

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• frankiecook

  28 December 2007

  frankiecook rated and commented on this recipe

  

  I made this for Xmas day lunch buffet in Spain and I was able to get the ingredients without any problems. It was very popular with everyone although it is best not to have too big a slice!! Good with pickles, chutneys, pickled onions, picalilli etc. to add some additional flavour and salad. Very nice!!

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• strokey_fifi

  11 January 2008

  strokey_fifi rated and commented on this recipe

  

  Loved it! Really easy to make (even without the ready-made pastry) and looked stunning. Will be having this again soon - can't wait for Christmas!

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• Vicki

  16 January 2008

  Vicki rated and commented on this recipe

  

  A fabulous pie . Have made it for the last three years and this time had to make two as it goes so fast. My daughter already has it on her list for next Christmas.

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• nikki

  27 January 2008

  nikki rated and commented on this recipe

  

  Its become a regular recipe for us at christmas.

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• collette

  29 February 2008

  collette commented on this recipe

  Made this pie on several occassions for various friends & family. Everyone has loved it. I serve it warm with roast potatoes, roast veg & gravy. I substitute the chestnuts for roasted pine nuts & sometimes swap the sausage meat for haggis (being a Scot!). It's delicious!!!

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• pam's recipe

  29 June 2008

  pam's recipe rated and commented on this recipe

  

  I swapped the breadcrumbs & herbs for Douka- a mix of sesame seeds & herbs I used redcurrants instead of cranberries as I made this for a summer buffet & I had redcurrants in the garden. When I took the pie out of the tin, the pastry looked uncooked at the bottom, so put it back in the oven (not in the tin this time) on the hot baking tray for another 10 mins It went down very well

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• GrittyKit

  31 October 2008

  GrittyKit commented on this recipe

  Can I ask at what point you freeze it - completely at the end? Then just eat it cold once defrosted?? Want to make it ahead of Christmas for eating during the Christmas hols!!

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• UKgal

  06 November 2008

  UKgal commented on this recipe

  Others may correct me but I would freeze in step 4 - so top with pastry but don't brush with egg. Freeze. Defrost overnight in fridge or alternatively just add 10 - 15 mins onto the cooking time and before popping in the oven brush with beaten egg. Hope that helps.

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• Nicola

  17 November 2008

  Nicola rated and commented on this recipe

  

  Really yummy, as its cold this time of year I served the pie warm with baked beans - loved it! I cooked the pie whole and have frozen the rest to be eaten over Christmas. I found this very easy to make and pretty quick too. I had to miss the chestnuts out as couldnt find any.

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• sheppy

  04 December 2008

  sheppy rated and commented on this recipe

  

  That looks so good, it's definitely going to be added to my Christmas food this year!

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• jaspercat

  04 December 2008

  jaspercat rated and commented on this recipe

  

  Another veggie alternative that has worked well for us is to use vegetarian sausages (the lincolnshire type ones that squash well into a 'sausagemeat') instead of the sausage and chicken. A Christmas favourite we make every year now

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• susans file

  04 December 2008

  susans file commented on this recipe

  not made it yet but will do at the weekend

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• lindab

  07 December 2008

  lindab commented on this recipe

  Substituted pistachios for the chestnuts and used half chicken and haldf duck fillets. Delicious

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• easter_blizzard

  09 December 2008

  easter_blizzard rated and commented on this recipe

  

  I made this yesterday, and it was my first pie ever. It worked out very well, even though I substituted chestnuts with red kidney beans and apricots with slices of celery (okay, which is not so Christmassy!). I also used a slightly larger roasting tin, so the crust came out slightly thinner than it was originally intended. Nevertheless, it was a great success, so I shall be making it again!

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• oldfaithful

  14 December 2008

  oldfaithful commented on this recipe

  Hi, I am thinking of making this for a New Year's eve buffet, but I'm not keen on apricots. Can anyone suggest an alternative? Thanks.

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• YummyMummy

  16 December 2008

  YummyMummy commented on this recipe

  If I make this ahead, I assume I freeze it after it has been baked in the oven. Once defrosted do I need to reheat it, or can I just defrost and serve (this always worries me).

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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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Difficulty and servings

Cuts into 10-12 slices

Preparation and cooking times

Prep 30 mins

Cook min 1 hr 15 mins

Plus cooling

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

Per serving

488 kcalories, protein 23g, carbohydrate 39g, fat 28 g, saturated fat 12g, fibre 2g, salt 1.4 g

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