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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

Latest comments and suggestions

Results 61-66

• hlnharrison

  27 January 2009

  hlnharrison rated and commented on this recipe

  

  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.

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• jo62

  12 February 2009

  jo62 commented on this recipe

  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.

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• janet

  30 August 2009

  janet rated and commented on this recipe

  

  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.

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• LYNDA WOOD

  29 September 2009

  LYNDA WOOD commented on this recipe

  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.

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• Alison Ashton

  02 October 2009

  Alison Ashton commented on this recipe

  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?

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• Stephen Tayl

  22 November 2009

  Stephen Tayl rated and commented on this recipe

  

  Demand from family to do it again this year. A recommendation from discerning gluttons!

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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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