A pie that tops off any occasion
This show-stopping pie was created by Seven Hills WI member Dianna Coupe as a raffle prize - and has now become a staple at their events.
It features in the Sheffield Cookbook: Second Helpings, which is available from city venues, Amazon and Waterstone’s.
For the Filling
8-10 skinless, boneless chicken
1 tbsp oil
170g pack of stuffing mix (pair
the stuffing flavour to the sausage meat – I usually use sage
500g good-quality sausage meat
(I use 8 pork and herb sausages)
Salt and pepper
For the pastry
400g plain flour, plus extra for
1 tsp salt
100g unsalted butter, diced
100g light suet
150ml cold water
Oil, for greasing
1 egg, beaten, for brushing
For the filling, season the chicken thighs with a lot of freshly milled pepper and a pinch of salt.
Heat the oil in a frying pan over a high heat and brown the chicken very quickly on each side. (The chicken doesn’t need to be cooked through.) Set this aside.
Set aside 2 tablespoons of the dry stuffing mixture, then make up the rest using half the amount of water than the packet says.
For the pastry oil a 20-23cm round springform or loose-bottomed cake tin. Weigh out the flour into a food processor with 1 teaspoon salt.
Add the butter and suet, and whizz to fine crumbs (or use the rub in method). With the motor running (or stirring with a fork), dribble in the cold water until the pastry comes together.
Tip out on to a lightly-floured surface and bring together into a dough.
To assemble preheat the oven to 200°c/180°c fan/gas 6. Put one-third of the pastry aside while you roll out the rest to line the oiled cake tin.
It should be about the same thickness as a pound coin. Put the cooled stuffing into the base of the pie, packing down well and smoothing the top with a spoon.
Arrange the chicken pieces over, cutting to fit like a jigsaw puzzle to fill in any gaps (any chicken juices pour in). (I sometimes add a layer of black pudding at this point.)
Squeeze the sausage meat from their skins and press evenly over the top, then scatter over the reserved dry stuffing.
Roll out the reserved pastry until it is big enough to cover the pie with an overlap. Brush the edge of the pie with beaten egg, then lift on the pastry lid and press edges to seal before trimming and rolling down the excess to seal thoroughly.
Decorate by crimping the edges or pressing them with the prongs of a fork, then cut a little hole in the middle of the pastry to let steam escape. Decorate with any excess pastry. Brush all over with more egg. Bake in the preheated oven for 50-60 minutes. Brush all over again with egg and cook for another 10 minutes. Cool in the tin before serving.