- 500g plain flour
- 125g lard
- 125g butter
- 3 eggs, beaten
- Salt and pepper
- 150g sage and onion stuffing mix
- 2 chicken breast fillets, thinly sliced
- 1kg sausage meat
- 250g onions, finely chopped
- 250g apples, cored and sliced
- 250g onion chutney or relish
- 15g fresh thyme, chopped
For the pastry
Place the flour, lard and butter in a food processor with the blade attached and pulse until the mixture resembles fine breadcrumbs.
Add the eggs and a pinch of salt and pepper, pulse a few times to bring the pastry together, turn out onto a floured worktop and knead a couple of times to bring together – add more water if too dry.
Reserve a third of the pastry and roll the two-thirds piece out on a floured worktop and use to line a 23cm springform tin. Leave an overhang around the edges.
Place the stuffing mix in a bowl and add enough boiling water to make a thick stuffing. Add the onions and mix well, then leave to stand.
Place the sausage meat in a bowl and add half the chopped thyme, salt and pepper to season. Mix well to combine.
Place the stuffing mix in the bottom of the pie, press gently so you cover the bottom pastry with an even layer. Place half of the sausage meat mix on top of the stuffing.
Add the apple in a layer over the top of the sausage meat and sprinkle over the remaining thyme. Layer the thinly sliced chicken breasts over the top of the apple and thyme, followed by a layer of the chutney.
Place the remaining sausage meat over the chutney layer and press gently.
Roll out the remaining pastry to make a lid and brush the edges of the pastry with the egg wash, place the top on and fold over the overhang. Crimp to seal the edges and make a hole in the middle.
Brush with the egg wash and bake at 190°C (170°C fan/gas mark 5) for the first 15 minutes, then reduce the temperature to 160°C (140°C fan/gas mark 3) and cook for a further 90 minutes or until the filling is piping hot. Remove from the oven.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
If you’re looking for something tasty, here are some pies and savoury recipes created by our experts.
Perfect for barbecues and picnics in the warmer months, these zesty skewers go brilliantly with our Greek salad recipe for a Mediterranean-inspired meal.
The walled garden at Beningbrough supplies the apples for this savoury favourite. If you don't have Bramleys available for making at home, choose a tart dessert apple instead.