Christmas Meat Pie - Cook Ahead And Freeze Recipe

Name: Christmas Meat Pie - Cook Ahead And Freeze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; butter; 1 onion, finely chopped; 500 g sausage meat or 500 g skinned sausages; 1 lemon, zest of, grated; 100 g fresh white breadcrumbs; 85 g ready-to-eat dried apricots, chopped; 50 g chestnuts, chopped (canned or vacuum packed); 2 teaspoons fresh thyme or 1 teaspoon dried thyme, chopped; 100 g cranberries (fresh or frozen); 500 g boneless skinless chicken breasts; 500 g ready-made shortcrust pastry; beaten egg, to glaze

Servings: persons

2 tablespoons olive oil
butter
1 onion, finely chopped
500 g sausage meat or 500 g skinned sausages
1 lemon, zest of, grated
100 g fresh white breadcrumbs
85 g ready-to-eat dried apricots, chopped
50 g chestnuts, chopped (canned or vacuum packed)
2 teaspoons fresh thyme or 1 teaspoon dried thyme, chopped
100 g cranberries (fresh or frozen)
500 g boneless skinless chicken breasts
500 g ready-made shortcrust pastry
beaten egg, to glaze

1
Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
2
Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 minutes.
3
Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
4
Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
5
Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 minutes Remove and leave to cool completely. Serve with a winter salad and pickles.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, butter, 1 onion, finely chopped, 500 g sausage meat or 500 g skinned sausages, and more.

Yes, Christmas Meat Pie - Cook Ahead And Freeze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Christmas Meat Pie - Cook Ahead And Freeze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions