Chicken & Sausage Pie

Chicken and sausage pie is a savory and comforting dish that combines the flavors of chicken, sausage, and a flaky pastry crust. This recipe serves 6-8 people and is perfect for a hearty family meal or a gathering with friends. The golden crust envelops a delicious filling of chicken, sausage meat, spinach, spring onions, apricots, and herbs, creating a flavorful and satisfying pie. With a few simple steps, you’ll have a homemade pie ready to be enjoyed. The pastry is easy to make and the filling can be customized with your favorite ingredients. Serve this chicken and sausage pie warm, straight out of the oven, and savor the delightful combination of flavors and textures. Let’s dive into the recipe and create a memorable dish that will be loved by all.

INGREDIENTS:

For the pastry:

• 150g/5oz butter, plus extra for greasing
• 450g/1lb plain flour
• 1 tablespoon dried mixed herbs
• Salt and freshly ground black pepper
• 1 egg, beaten

For the filling:

• 450g/1lb spinach
• Freshly grated nutmeg
• 450g/1lb skinless chicken breast fillet, cubed
• 225g/8oz sausage meat
• 1 bunch of spring onions, chopped
• 25g/1oz chopped fresh flat-leaf parsley
• 4 fresh apricots, stoned and chopped
• 1 teaspoon grated lemon zest
• 1 egg, beaten

PREPARATIONS:

1. Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in round loose-bottomed cake tin with butter.
2. For the pastry, mix together the flour and dried herbs. Season with salt and pepper.
3. Melt the butter in a pan with 250ml/9fl oz water, then bring to a boil.
4. Quickly stir in the flour mixture, mixing to form a soft dough.
5. Cool the dough slightly, then turn it out onto a lightly floured work surface and knead briefly.
6. Wrap the pastry in cling film and let it cool.
7. To make the filling, wash the spinach, then place it in a large pan without water. Cook, covered, for 5 minutes until wilted and tender.
8. Drain the spinach well, pressing out any excess liquid. Chop the spinach and season it to taste with nutmeg, salt, and pepper.
9. In a bowl, combine the chicken, sausage meat, spring onions, parsley, apricots, lemon zest, and beaten egg. Mix thoroughly with your hands.
10. Add the chopped spinach to the mixture. Season with salt and pepper and mix well.
11. Roll out two-thirds of the pastry and use it to line the prepared cake tin.
12. Fill the pastry with the chicken mixture.
13. Dampen the pastry edges, then roll out the remaining pastry to cover the pie, pinching the edges together to seal.
14. Bake in the oven for 1-1¼ hours until golden.
15. Leave the pie to cool in the tin for 20 minutes, then remove it and let it cool completely before serving.

YIELD: Serves 6-8

SPECIAL INSTRUCTIONS:

• Make sure to press out any excess liquid from the cooked spinach to prevent the pie from becoming soggy.
• Adjust the seasoning of the filling according to your taste preferences.
• Feel free to add other herbs or spices to the filling to enhance the flavor.
• Serve the chicken and sausage pie with a side of vegetables or a fresh salad for a complete meal.

TIPS:

• For an extra flavor boost, you can add a splash of Worcestershire sauce or a tablespoon of Dijon mustard to the filling.
• If you prefer a lighter version, you can use turkey breast instead of chicken.
• Leftover pie can be stored in the refrigerator and reheated in the oven or microwave.

In conclusion, chicken and sausage pie is a flavorful and satisfying dish that combines the goodness of chicken, sausage, and a homemade pastry crust. With a delicious filling of chicken, sausage meat, spinach, and other flavorful ingredients, this pie is sure to impress your family and friends. The golden crust adds a delightful crunch to every bite. Serve the pie warm and enjoy the combination of flavors and textures. This recipe yields a generous serving, making it perfect for gatherings or leftovers. Whether it’s a cozy family dinner or a special occasion, this chicken and sausage pie will bring joy to the table.