This pie is pretty much Delia Smith’s recipe from the
Complete Cookery Course. I added some
leftover sage and onion stuffing and adjusted the sausage layer slightly!
This is a lovely way to use up leftover cooked chicken and
stuffing, and stretch the dregs of Sunday’s roast dinner one more day. If you don’t have any leftover stuffing, you
can make it fresh – the method I give below is the way my friend’s lovely late
mother-in-law used to make it.
For the stuffing :
3 or 4 thick slices of bread, crusts cut off
½ small onion
2 generous handfuls of fresh sage (or 1 dsp of dry)
Salt and pepper to taste
Simply pop everything into a blender or food processor and
blitz. Heat a little goose fat, duck
fat, chicken dripping (or olive oil!) in a frying pan and sautee the stuffing
for a few minutes until it becomes slightly crispy. Set aside to cool.
For the pie :
1 pack of shortcrust pastry
8 good meaty sausages
Appx 1 cup of leftover cooked chicken
Appx 1 cup of leftover stuffing
¼ tsp ground mace
½ tsp sage
Salt and pepper to taste
The dish I used is a 7” diameter quiche dish.
Skin the sausages and place into a large mixing bowl as you
go. Season with salt and pepper, add the
sage and mace and then mix together with your hands.
Roll out your pastry and line the base of your dish, spread
half the sausagemeat over the pastry, then add half the stuffing, all of the
chicken and season with a little salt and pepper. Add the rest of the stuffing and finally the
remainder of the sausagemeat. Roll out a
pastry lid and top and finish your pie.
I cooked mine at 180oC / 350oF / gas
mark 5 for an 45 to 50 minutes. If the
pie begins to brown too much pop a folded sheet of greaseproof paper on top.
