Loaded Christmas Pie
Get your family and friends in the holiday spirit with this delicious loaded Christmas pie that’s sure to be a hit at your next gathering! From mouth-watering ingredients to simple instructions, you can whip up this showstopper in no time.
Prep time: 30 minsCook time: 1 hr 15 mins
Serves: 10-12 slices
Ingredients:
- 2 tbsp olive oil
- knob butter
- 1 onion, finely chopped
- 500g sausage meat or skinned sausages
- grated zest of 1 lemon
- 100g fresh white breadcrumbs
- 85g dried apricots, chopped
- 50g chestnuts, canned or vacuum-packed, chopped
- 2 tsp chopped fresh or 1 tsp dried thyme
- 100g cranberries, fresh or frozen
- 500g boneless, skinless chicken breast
- 500g pack ready-made shortcrust pastry
- 1 beaten egg, to glaze
Method:
Step 1: Preheat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp of oil and butter in a frying pan. Add the onion and cook for 5 minutes until soft. Allow it to cool slightly. In a bowl, combine the sausage meat, lemon zest, breadcrumbs, apricots, chestnuts, thyme, and the cooked onion. Season with plenty of pepper and a pinch of salt. Mix everything together with your hands for a delightful experience.
Step 2: Cut each chicken breast into three fillets lengthwise. Season the fillets with salt and pepper. Heat the remaining oil in the frying pan, and quickly fry the chicken fillets until beautifully browned, approximately 6-8 minutes.
Step 3: Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half of the sausage mixture and spread it evenly. Place the chicken pieces in a single layer and cover them with the remaining sausage mixture. Gently press down.
Step 4: Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover the pie with the pastry lid. Pinch the edges to seal, then trim the excess. Brush the top of the pie with egg wash. Use the pastry trimmings to create holly leaf shapes and berries for a festive touch. Decorate the pie and brush it again with egg wash.
Step 5: Place the tin on a baking sheet and bake for 50-60 minutes. Allow it to cool in the tin for 15 minutes, then remove and let it cool completely. Serve this delightful pie with a winter salad and pickles for a mouth-watering meal. Enjoy!
Recipe inspired by BBC Good Food
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