Spiced Pork & Chicken Pie

13 Ingredients

Number of servings

2tablespoons olive oil
2 skinless chicken breast fillets
1 onion, finely chopped
1 pinch chilli flakes
2teaspoons ground cinnamon
2teaspoons ground allspice
4 good-quality pork sausages, skinned
1 pinch salt
1teaspoons freshly ground black pepper
450grams ready-made shortcrust pastry
2 eggs
1 egg, lightly beaten, for egg wash
1/2teaspoons cayenne pepper

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat the oven to 200°C. Heat 1 tablespoon of the oil in a large frying pan over a high heat. Add the chicken, and cook for 6-8 minutes on each side until lightly browned and cooked through. Remove from the pan, and leave to cool; shred into chunky pieces.

Step 2 of 4

Add the remaining oil and the onion to the same pan, and reduce the heat to low. Sweat gently for about 5 minutes until soft and translucent. Stir in the chilli flakes, cinnamon, allspice, and sausagemeat, breaking up the meat with a fork or the back of a spatula until it is crumbly. Increase the heat slightly, and saute for 10-15 minutes until the meat is no longer pink. Season well with salt and plenty of black pepper. Return the shredded chicken to the pan, and stir through until evenly mixed. Remove from the heat, and leave to cool.

Step 3 of 4

Halve the pastry, then roll out each piece on a floured work surface to fit the tart tin. Use one of the pieces of pastry to line the tin, allowing the edges to hang over the side. Lightly beat the 2 eggs, then stir into the meat mixture to bind. Add the cayenne (if using). Spoon the mixture into the pastry shell. Wet the edge of the pastry shell, and top with the other piece of pastry to make a lid. Press the edges together to seal, and trim away the excess. Using a sharp knife, make a hole or a slit on the top to allow steam to escape.

Step 4 of 4

Brush the top of the pie all over with the egg wash, and bake in the oven for 35-45 minutes until the pastry is cooked and golden. Leave to cool for 10 minutes before releasing from the tin. Serve hot with chips or potato wedges, or with some chutney.