Would use puff pastry next time as my pies looked a little flat
Bought Pastry
For the filling:
- 1-2 chicken breasts dependent on size
- 1
onion, chopped
- 400g
pack skin free sausages (no point in using fancy ones, but reduced-fat are
good for this)
- about
45g sage and onion stuffing mix
- optional
cranberry sauce
- salt
- beaten
egg for glazing
Put the chicken breasts and onion in a pan with water and a
pinch of salt, and bring to the boil. Cover and simmer on a very low heat for
about 20 mins. Take out the chicken and put it on a plate to cool. Drain the
liquid into a measuring jug and reserve 100ml . Put the onion into a bowl to cool.
Bring the reserved liquid back up to the boil in the pan,
then switch off the heat and add the stuffing mix. Let it stand for a minute,
then add to the onion. Let it cool down for a bit while you slice the chicken
breasts into pieces. Once the stuffing mix has cooled a bit, chop the
sausages and mix them in thoroughly.
Preheat the oven to 200C, Gas Mark 6, and line an 8″
sandwich tin with foil or baking paper. (Or use a springform cake tin if you
have one – it shouldn’t need lining or greasing.) Place a flat baking tray in
the oven to pre-heat, big enough to take your sandwich tin.
Roll out a bit more than half of the pastry to a circle and
use it to line the tin. Put half of the sausage mix in the bottom, then top
with a layer of chicken strips, then the rest of the sausage mix. Top with
cranberry if using.
Roll out the rest of the pastry and top the pie, sealing the
edges with a little water. Trim, make a couple of holes to let out steam, and
glaze with the beaten egg.
