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A delicious shortcrust pastry pie with a chicken, sausage and stuffing filling. Looks great – tastes even better! Chicken castle pie
Serves: 8-10
Prep time: 40 mins
Cooking time: 1 hr 30 mins
Total time: 2 hrs 10 mins
Skill level: Bit of effort
Costs:Mid-price

 

Ingredients

FOR THE PASTRY:

    • 350g (12oz) plain flour

 

    • 125g (4oz) lard

 

    • 60g (2oz) butter or margarine

FOR THE FILLING:

    • 90g (3oz) pack country garden stuffing mix (we used half a 175g pack of Waitrose’s)

 

    • 250g (8oz) pork sausagemeat (from skinned sausages)

 

    • 350g (12oz) chicken (3 chicken breasts), chopped into 2.5cm (1in) pieces

 

    • 1 eating apple, peeled, cored and grated

 

    • 4 spring onions, trimmed and chopped

 

    • 1⁄2 level teaspoon salt, and freshly ground black pepper

 

    • 1 medium egg, beaten

 


20cm (8in) spring-clip tin,
buttered Q Leaf-shaped cutter, optional

 

Method

 

 

    1. To make the pastry: Sift the flour into a bowl, rub in the fats to breadcrumb stage, then add enough water (about 5 tablespoons) to make a dough. (Or use a food processor.) Wrap in cling film and chill for 30 minutes.

 

    1. To make the filling: Put the stuffing mix in a bowl and pour over 300ml (1⁄2 pint) boiling water, stir and leave to cool for 15 minutes.

 

    1. Mix in the sausagemeat, chicken, apple and spring onions, and season well. Bind together with the egg.

 

    1. Set the oven to Gas Mark 6 or 200°C.

 

    1. Cut off a quarter of the pastry and set aside. Roll out the larger piece on a lightly floured surface to a 38cm (15in) round and use to line the base and up the sides of the tin. Don’t trim the e5dges. Pack filling into pastry case.

 

    1. Roll out the smaller piece of pastry to a round, 4cm (11⁄2in) larger than the top of the tin. Brush the pastry case edges with water and put the lid on. Press edges together, then trim them, leaving 1cm (1⁄2in) of pastry around the edge. Make snips at 1cm (1⁄2in) and 5mm (1⁄4in) width intervals and fold the small, alternate sections inwards, to make the castellated top.

 

    1. Gather the pastry scraps together and cut out diamond shapes (or use the cutter to cut out leaf shapes) to arrange on the top, in your own design. Brush the top with a little milk. Bake on a baking sheet for 1 hour 20-30 minutes, near the bottom of the oven first, then move it up nearer the top after an hour, to brown the crust. Leave in the tin for 15 minutes. Serve hot or cold.

 

 

Nutritional information per portion

 

 

Fat 24.0g

 

Saturates 10.5g

 

Calories 418(kcal)