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Chicken, sausage & prune pie

Chicken pie cut into slices

Chicken, sausage & prune pie

Name: Chicken, sausage & prune pie
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 10
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

Jack Monroe

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Serves 10

More effort

Prep: 35 mins

Cook: 1 hr

A star rating of 4.8 out of 5.4 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal534
fat30g
saturates12g
carbs36g
sugars10g
fibre3g
protein28g
salt2.2g

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.

Recipe from Good Food magazine, January 2018

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A star rating of 4.8 out of 5.4 ratings

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