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A warming, hearty pie remedies all manner of ills. Lovingly encased in crisp, buttery pastry and oozing with rich sauce, not to mention the double meaty hit, this pie is real showstopper.
Serves 4 - 6
Cooking time: 45 minutes, plus 30 minutes prep
300g shortcrust pastry
300 – 400g leftover chicken, shredded
4 organic pork sausages
1 garlic clove, peeled and crushed
1 tbsp plain flour
400ml whole milk
¼ tsp nutmeg, freshly grated
20g fresh thyme, leaves only
100ml double cream
1 egg, beaten
Tip: If you want the proper pie experience, line the inside of the pie dish with shortcrust pastry and blind bake at 200°C/Gas Mark 6 for 15 minutes. To blind bake, line the pastry with baking parchment and fill with ceramic baking beans or rice. Then remove the paper and beans/rice and bake for a further 5 minutes. This should prevent a soggy bottom! (Although we quite like them too…)