Chicken pie cut into slices

Chicken, sausage & prune pie

  • Rating: 5 out of 5.2 ratings
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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



  • 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

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    Rating: 5 out of 5.2 ratings
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