Chicken, sausage & prune pie
- Preparation and cooking time
- More effort
- Serves 10
- 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
- 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.