Garsington Players’ Pie
I have always been involved in amateur dramatics, and many years ago we used to go as a group to evening concerts in Oxfordshire, taking with us a selection of food and drink to share.
This lovely pie was always a favourite.
(Makes a pretty enormous pie, so you’ll need a large loose base or spring-form baking tin, lightly greased. Set oven temp to 200C or 180 fan, or Gas Mark 6)
I large Pk Jus-Rol shortcrust pastry, or two small ones.
3 oz pack sage ‘n onion stuffing, made up as directed
8 oz pork sausagemeat (decent quality)
Small/medium cooked chicken
1 eating apple, peeled, cored and grated
4 spring onions, chopped
1 level teaspoon mixed herbs
Pepper and salt
1 egg, beaten
Strip meat off chicken and chop roughly. Mix all ingredients together and bind with the egg.
Line the baking tin with ¾ of the pastry, and pack filling in tightly. Cover with the remaining pastry and brush with egg or milk.
Bake for 1 hour 20 minutes (1 hour for fan assisted oven). Make sure it doesn’t go too brown – if it looks as if it’s going to, then put a piece of foil loosely over the top.
Let it cool, then cut in big chunky wedges to serve. It’s best eaten cold. But freezes well. Fantastic!
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