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Ingredients
- For the pastry
- 150g/5oz butter, plus extra for greasing
- 450g/1lb plain flour
- 1 tablespoon dried mixed herbs salt and freshly ground black pepper
- 1 egg, beaten
- For the filling
- 450g/1lb spinach freshly grated nutmeg
- 450g/1lb skinless chicken breast fillet, cubed
- 225g/8oz sausage meat
- 1 bunch of spring onions, chopped
- 25g/1oz chopped fresh flat-leaf parsley
- 4 fresh apricots, stoned and chopped
- 1 teaspoon grated lemon zest
- 1 egg, beaten
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in
round loose-bottomed cake tin with butter. - For the pastry, mix together the flour and herbs, and season with salt
and pepper. Melt the butter in a pan with 250ml/9fl oz water, then
bring to the boil. Quickly stir in the flour mixture, mixing to form a soft
dough. Cool slightly, then turn out and knead briefly on a lightly floured
work surface. Wrap in cling film and leave to cool. - To make the filling, wash the spinach, then place in a large pan with no
water and cook, covered, for 5 minutes until the spinach is wilted and
tender. Drain well, pressing out any excess liquid. Chop, then season to
taste with nutmeg, salt and pepper. - Put the chicken in a bowl with the sausage meat, spring onions, parsley,
apricots, lemon zest and egg. Combine thoroughly with your hands.
Add the spinach, season with salt and pepper, and mix well. - Roll out two-thirds of the pastry and use to line the prepared cake tin. Fill
the pastry with the chicken mixture. - Dampen the pastry edges, then roll out the remaining pastry to cover the
pie, pinching the edges together to seal. - Bake in the oven for 1–11⁄4 hours until golden. Leave to cool in the tin for
20 minutes, then remove and cool completely before serving.
