Christmas dinner pie with roasted veg
Make a special Christmas Day meal for one with this pie. Filled with chicken, sausage, and cranberry sauce, and is an easy way to enjoy festive flavors without making a huge dinner.
- Prep: 35 min
- Cook: 1 hr and 5 mins plus chilling
- Easy
- Serves: 1
Ingredients
For the filling
For the roasted vegetables
Christmas dinner pie with roasted veg method
Step: 1 For the pastry, take the flour, sage, a pinch of salt, and the grating of nutmeg in a bowl. Pat in the butter using your fingers until sandy. Whisk the egg yolk with 1-2 tbsp water. Add more to the pastry, keeping 1 tsp. Mix and then form into a dough with your hands. Flatten into a disc. Wrap and Chill for 30 minutes.
Step: 2 To make the filling, lay down the chicken on a board, and pressing down with the palm of your hand on top, cut through the middle lengthways from the side without going through all the way. Open out like a book and knife into six strips. Pinch the sausage meat from the skin.
Step: 3 Cut off a third of the pastry and place aside. Roll out the rest of the pastry on a finely floured surface to the thickness of a 10p coin. Line a 10cm pie dish (about 3cm deep), leaving any extra overhanging. Scrumble the breadcrumbs in the base, and then top with half of the chicken. Flavor, Spoon in half the cranberry sauce, the sausagemeat, the leftover cranberry sauce, and the rest of the chicken, Season.
Step: 4 Roll out the reserved pastry and it’s large enough to cover the dish. Brush a little with the reserved egg around the edges of the pie, now top with the pastry lid, and press the edge to seal. Cut away any excess. Brush with the remaining egg and cut a small steam hole in the center. (will keep chilled for 24 hrs and frozen for about 50 days).
Step: 5 Put the potatoes in a pan of boiling water for 5-8 mins until soft but still holding their shape. Strain and leave to steam-dry. Turn the oven to 200C/180C fan/gas 6. Twitch the potatoes in half the oil on a large baking tray. Flavor, bake with the pie for about 30 mins.
Step: 6 Push the potatoes to one side of the tray, and add the rest of the veg to the other side. Toss with the rest of the oil and season. Bake for the next 20 minutes, covering the pie with foil if it darkens too quickly. Take out the pie from the oven and roast the veg for 10-15 mins more until eatable and the potatoes crisp. Serve with the gravy and some extra cranberry sauce.
