- 500g block puff pastry
- plain flour, for dusting
- 14 rashers streaky bacon
- 150g apple sauce, cranberry or marmalade
- 2 x 70g boxes dried sage & onion stuffing
- 6 sausages, meat squeezed from the skins
- 300g skinless turkey breast
- 4 boneless and skinless chicken thighs
- 10 prunes, from a can
- 2 eggs, beaten
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Roll out the pastry on a floured surface to a large rectangle roughly 45 x 30cm, then transfer to a baking tray. Arrange the bacon on top, overlapping the slices, and spoon over a thick layer of the apple sauce, cranberry or marmalade.
Make one box of stuffing according to pack instructions. Mix the sausagemeat and stuffing together and spread it over the sauce layer, leaving a 1cm border all the way round. Spoon over a little more sauce.
Blend the turkey and chicken in a food processor, then spread that over to form the next layer, leaving a 1cm border all the way round. Spoon over a final thin layer of cranberry or apple sauce.
Stone and mash the prunes. Make the second box of stuffing with three-quarters of the water recommended on the packet (as the prunes will add moisture). Mix in the prunes and arrange the stuffing down the middle in a fat sausage shape.
Carefully roll up the pie, brush the seal with beaten egg and turn so the seal is at the bottom, tucking the ends under. Bake for 20 mins at 200C/180C fan/gas 6, or 40 mins at 180C/160C fan/gas 4 until golden and cooked through. Slice. Demolish. Enjoy.