RUSTIC CHICKEN & APRICOT PIE

Rustic chicken & apricot pie image

Rustle up a homemade picnic pie for your al fresco feast, packed with bacon, pork sausages and dried fruit

Provided by Sara Buenfeld

Time 2h30m

Number Of Ingredients 15

Ingredients

450g pack boneless, skinless chicken thigh
1 medium onion , quartered
2 tsp coriander seed , toasted
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp freshly grated nutmeg
454g pack pork sausage , meat squeezed from the skins
200g pack bacon lardon
2 tbsp chopped parsley
12 ready-to-eat dried apricots
340g pack mini chicken breast fillets
100g lard , plus extra for the tin
450g plain flour , plus extra for the tin
3 tbsp milk
1 egg , beaten, to seal and glaze

Steps:

Heat oven to 200C/180C fan/gas 6. Brush a 23cm springform tin with melted lard and dust with a little flour.
Whizz the chicken thighs in a food processor to mince them. Add the onion and blitz again to chop it. Tip into a bowl. Add the spices, sausagemeat, lardons, parsley and some salt. Mix really well.
To make the pastry, melt the lard in a saucepan with 150ml water and the milk. When melted, remove from the heat, tip in the flour and beat well. Knead on a lightly floured work surface, then roll out and use two-thirds to line the tin.
Spoon in half the sausage mixture and top with the apricots and half the chicken breasts. Cover with the rest of the sausage mixture, then press the remaining chicken breasts on top.
Roll out the remaining pastry and use to cover the pie. Press firmly onto the filling, then bring the pastry from the sides over the top and seal. Make a hole in the top of the pie for steam to escape, and brush well with the egg. Bake for 30 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 1 hr more. Cool in the tin.

Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.9 milligram of sodium