I always make christmas pie for christmas eve, then we have the leftovers as part of christmas tea. It's become a bit of a tradition, I also made it for my work buffet last year and it seemed to go down quite well, so I've made two lots today, and they have come out beautifully, even if I do say so myself.
Here's the recipe for this delicious pie.
1. Heat oven to 190 oC
2. Heat the olive oil and add the chopped onion. fry until soft and golden, then add the chicken or turkey and fry until browned.
3. In a large bowl, mix together the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts, thyme, onions, and chicken. This is great fun if you mix it with your hands, but make sure the onions and chicken have cooled a bit! season with salt and pepper if you wish.
4. Grease the pie dish.
5. Half the pastry, and roll out in a circular shape until it is big enough to cover the bottom of the dish. Press the pastry into the dish.
6. Chuck the sausagemeat mix into the pie and squidge it down (again with your hands if you don't mind getting squishy!)
7. Roll out the rest of the pastry until it covers the top. Use some beaten egg to moisten the top of the pastry in the pie dish, then cover with the rolled out pastry top.
8. Squidge the edges together slightly. Cut away any excess and retain. Press a fork around the outside of the pie for a nice patterned edge.
9. Glaze all over with the beaten egg.
10. Now for the most important and fun bit! Use the scraps of pastry to make lovely christmas shapes and stick onto the top of the pie. This year I've used gingerbread man, star, christmas tree, and snowman cutters. Holly leaves and berries also look really good. I tend to leave the shapes unglazed because it makes a nice contrast and makes them stand out more.
This pie can be frozen for up to two months, or can be kept in the fridge for a couple of days. It's perfect warmed with a nice winter salad and some chutney.
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