Chicken & sausage pie

serves 6–8
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
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in
round loose-bottomed cake tin with butter.
• For the pastry, mix together the flour and herbs, and season with salt
and pepper. Melt the butter in a pan with 250ml/9fl oz water, then
bring to the boil. Quickly stir in the flour mixture, mixing to form a soft
dough. Cool slightly, then turn out and knead briefly on a lightly floured
work surface. Wrap in cling film and leave to cool.
• To make the filling, wash the spinach, then place in a large pan with no
water and cook, covered, for 5 minutes until the spinach is wilted and
tender. Drain well, pressing out any excess liquid. Chop, then season to
taste with nutmeg, salt and pepper.
• Put the chicken in a bowl with the sausage meat, spring onions, parsley,
apricots, lemon zest and egg. Combine thoroughly with your hands.
Add the spinach, season with salt and pepper, and mix well.
• Roll out two-thirds of the pastry and use to line the prepared cake tin. Fill
the pastry with the chicken mixture.
• Dampen the pastry edges, then roll out the remaining pastry to cover the
pie, pinching the edges together to seal.
• Bake in the oven for 1–11⁄4 hours until golden. Leave to cool in the tin for
20 minutes, then remove and cool completely before serving.