Chicken & Sausage Pie Ingredients
For the pastry:
- 150 g/5 oz butter, plus extra for greasing
- 450 g/1 lb plain flour
- 1 tablespoon dried mixed herbs
- salt and freshly ground black pepper
- 1 egg, beaten
For the filling:
- 450 g/1 lb spinach
- freshly grated nutmeg
- 450 g/1 lb skinless chicken breast fillet, cubed
- 225 g/8 oz sausage meat
- 1 bunch of spring onions, chopped
- 25 g/1 oz chopped fresh flat-leaf parsley
- 4 fresh apricots, stoned and chopped
- 1 teaspoon grated lemon zest
- 1 egg, beaten
Chicken & Sausage Pie Recipe
Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23 cm/9 in round loose-bottomed cake tin with butter.
For the pastry, mix together the flour and herbs, and season with salt and pepper. Melt the butter in a pan with 250 ml/9 fl oz water, then bring to the boil. Quickly stir in the flour mixture, mixing to form a soft dough. Cool slightly, then turn out and knead briefly on a lightly floured work surface. Wrap in cling film and leave to cool.
To make the filling, wash the spinach, then place in a large pan with no water and cook, covered, for 5 minutes until the spinach is wilted and tender. Drain well, pressing out any excess liquid. Chop, then season to taste with nutmeg, salt and pepper.
Put the chicken in a bowl with the sausage meat, spring onions, parsley, apricots, lemon zest and egg. Combine thoroughly with your hands. Add the spinach, season with salt and pepper, and mix well.
Roll out two-thirds of the pastry and use to line the prepared cake tin. Fill the pastry with the chicken mixture.
Dampen the pastry edges, then roll out the remaining pastry to cover the pie, pinching the edges together to seal.
Bake in the oven for 1–11⁄4 hours until golden. Leave to cool in the tin for 20 minutes, then remove and cool completely before serving.