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Christmas pie with cranberry chutney

Christmas pie with cranberry chutney

Starter

  • 10

    Number of People

  • Affordable

    Cost

  • Easy

    Difficulty

  • Prep time

  • Cook time

  • 12H00

    Rest time

Ingredients

  • 550 g plain white flour
  • 18 g caster sugar
  • 10 g salt
  • 270 g butter
  • 10 cl water
  • 2 eggs
  • 900 g sausage meat
  • 300 g cooked poultry, crumbled
  • 1 teaspoon of dried garlic
  • 0.5 teaspoon of ground nutmeg
  • 3 tablespoons of chopped parsley
  • 4 tablespoon of olive oil
  • 3 Golden Delicious apples
  • 2 onions
  • 3 garlic cloves
  • 175 g dried cranberries
  • 200 g liquid honey
  • 100 g cider vinegar
  • 1 small piece of peeled ginger
  • 1 teaspoon of 4-spice mix powder
  • Salt, pepper

Preparation

This recipe requires you to leave it to rest overnight.

To prepare the pastry: mix the flour, sugar, salt and butter cut into small cubes in a bowl. Work the mixture into a crumbly texture. Add half the eggs and the water and knead the dough until it has a smooth texture. Shape the dough into a ball and place it in cling film, then chill for at least 1 hour.

To prepare the stuffing, mix the sausage meat, crumbled cooked poultry, dried garlic, nutmeg, parsley and half the olive oil in a bowl. Mix with a spatula until smooth. Season with salt and pepper. Store in a cool place.

Meanwhile, prepare the chutney by peeling the apples, onions and garlic. Cut the apples and onions into regular 0.5cm cubes. Set aside separately. Cut the garlic into thin slices. Coarsely chop the dried cranberries.

Heat the remaining olive oil in the pot and fry the onions and garlic, without browning them, for 3 minutes. Add the apples, honey, vinegar, cranberries, ginger and spices. Mix. Cut a round piece of greaseproof paper the size of the pot. Make a coin-sized hole in the middle of the paper. Cover as the mixture comes into contact with the lid to ensure even cooking. Simmer over a low heat for 30 to 40 minutes, stirring occasionally. When the mixture is cooked and the cooking juices have reduced, transfer to a bowl, leave to cool and set aside in the fridge.

Preheat the oven to 170°C.

Put two-thirds of the pastry on a floured work surface and roll it out to a thickness of 0.5 cm using a rolling pin. Place your pastry in the shallow casserole dish, making sure that it covers the sides all the way up. Prick the pastry with a fork. Spread the meat filling in an even layer over the pastry. Using a brush and a little water, moisten the excess pastry around the edge of the casserole dish.

Roll out the remaining third of the pastry, then place it on top of the filling to close the pie. Seal the edges of the pastry tightly together and trim off the excess with a knife. You can decorate your pie with the remaining pastry. Use a small knife to make decorations or you can also use cookie cutters. Make three even holes in the lid of the pastry to allow steam to escape during cooking. Beat the remaining egg with a pinch of salt to make a golden colour, then brush it over the surface of the pie.

Place the casserole dish (without the lid) in the oven for 40 minutes.

Once the pie is cooked, remove it from the oven and leave it to cool to room temperature. Put the lid on and refrigerate for 12 hours.

The next day, slice the pie cold and serve with a spoonful of cranberry chutney. Enjoy!

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