christmas dinner pie
A Christmas dinner in a pie! What a novel idea. After seeing one on the shelves from Pukka Pies I thought it was worth looking into.
Not content with dominating the Christmas music charts, YouTube channel LadBaby have come out with a pie:
Pukka Pies have been around for ages so it sort of makes sense that these would be the guys to come out with such a pie. This is a fairly straightforward idea so I thought I would give it a go at making at home.
One downside of making the pie yourself is the charity missing out. Sales of the pie give a 10p donation to the Trussell Trust, an organisation that works with food banks in the UK. If you’re able, why not consider a donation by following the link or scanning the QR code?
My version of the pie has chicken, carrots, stuffing, sausages and bacon, covered in gravy and wrapped in a flaky pastry. You could easily swap out ingredients as you prefer. Serve with mash and veg with extra gravy for a satisfying treat.
christmas dinner pie
Equipment
- muffin tin or pie dish
Ingredients
For the pastry:
- 250 g butter refrigerated
- 300 g flour
For the filling:
- 1 chicken breast diced
- 1 carrot large, peeled and diced
- 2 chipolata sausages skinned
- 65 g bacon diced, about 2 rashers
- 80 g sage and onion stuffing made as per packet instructions, formed into small balls
- pinch dried sage
- 400 ml chicken stock
- 1 teaspoon cornflour
Instructions
For the pastry:
- Grate the butter and mix with the flour. Add a pinch of salt and add small amounts of ice cold water until it comes together and clean away from the bowl (this will not be much, maybe 20-50ml). Wrap in clingfilm and refrigerate for at least 30 minutes before using.
For the filling:
- Bake the stuffing balls according to the packet instructions. You can cook the rest of the filling while they bake.
- Cook the carrots until tender - I put them in the microwave with a splash of water in a covered dish for 4 minutes.
- Get a pan over a medium heat and add a splash of oil. Add the bacon and fry for a couple of minutes. Squeeze the sausages into 4 pieces each and add to the pan along with the chicken. Stir fry for a couple of minutes, colouring on all sides.
- Add the sage and stock to the pan, followed by the cooked carrots. Bring to the boil. Mix the cornflour with a teaspoon of water and then stir thoroughly into the pie filling. Once blended remove from the heat and allow to cool slightly.
- Preheat the oven to 200°C. Roll out the pastry on a floured surface to 3mm thick. Cut out circles and line into a greased muffin tin. Add the pie filling and top with another pastry circle. Brush with beaten egg and bake for 30-35 minutes until puffed up and golden.