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Chicken pie cut into slices

Chicken, sausage & prune pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 10

Make this showstopping pie with bacon, sausages, stuffing, turkey and chicken wrapped in puff pastry – perfect when you have leftovers and need to feed a crowd

Nutrition: Per serving
NutrientUnit
kcal534
fat30g
saturates12g
carbs36g
sugars10g
fibre3g
protein28g
salt2.2g
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Ingredients

  • 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

Method

  • STEP 1

    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. 

  • STEP 2

    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.

  • STEP 3

    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. 

  • STEP 4

    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.

  • STEP 5

    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.

Goes well with

Recipe from Good Food magazine, January 2018

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A star rating of 4.7 out of 5.3 ratings
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