Christmas dinner pie with roasted veg

• plain flour↗200g g

  plus extra for dusting

• sage leaves2

  finely chopped

• nutmeg↗grating of
• butter↗110g cold g

  cold, cubed

• egg yolk↗1
• sauce↗

  for serving

• chicken fillet↗1 skinless

  skinless

• pork sausage↗1
• breadcrumbs↗1 tbsp fresh tbsp

  fresh

• cranberry sauce↗2 tbsp tbsp

  plus extra for serving

• potato↗1 large floury

  large floury, e.g., Maris Piper or King Edward, cut into 4–6 pieces

• rapeseed oil↗3 tbsp vegetable or tbsp
• Brussels sprouts↗80g g

  trimmed, outer leaves removed, halved

• young carrots↗2
• parsnip↗3 small

  peeled, small

Step-by-step instructions

1. 1

   To make the dough, place the flour, sage, a pinch of salt and grated nutmeg into a bowl. Rub in the cold butter with your fingers until the mixture resembles sand. Beat the egg yolk with 1–2 tbsp water. Add most of it to the dough, leaving 1 tsp aside. Mix, then shape the dough by hand into a disc. Wrap and chill for 30 minutes.

2. 2

   For the filling, place the chicken fillet on a board and, pressing with your palm, cut it lengthwise through the middle without cutting all the way through. Open it like a book and slice into six strips. Remove the sausage meat from its casing.

3. 3

   Cut off one third of the dough and set aside. Roll out the remaining dough on a lightly floured surface to the thickness of a 10p coin. Place it in a 10 cm diameter pie tin (about 3 cm deep), allowing the excess to overhang. Sprinkle the breadcrumbs on the bottom, then add half of the chicken. Season. Add half of the cranberry sauce, the sausage meat, the remaining cranberry sauce and the other half of the chicken. Season.

4. 4

   Roll out the reserved dough so it covers the tin. Brush a little of the remaining yolk around the edge of the pie, then place the dough lid, sealing the edges. Trim the excess. Brush the rest of the yolk and cut a small steam vent in the centre. The pie can be refrigerated for up to 24 hours or frozen for two months.

5. 5

   Boil the potatoes in a pot of boiling water for 5–8 minutes until tender but still holding their shape. Drain and let steam dry. Preheat the oven to 200 °C/180 °C with convection/gas 6. Toss the potatoes with half the oil on a large tray. Season. Bake together with the pie for 30 minutes.

6. 6

   Shift the potatoes to one side of the tray and the remaining vegetables to the other. Toss them with the remaining oil and season. Bake for another 20 minutes, covering the pie with foil if it browns too quickly. Remove the pie from the oven and bake the vegetables for another 10–15 minutes until they are soft and the potatoes are crisp. Serve with the sauce and extra cranberry sauce.