Chicken, sausage and plum pie

• puff pastry↗500g block g
• plain flour↗

  for dusting

• streaky bacon↗14 rashers
• apple sauce150g g

  yellow‑eyed or marmalade

• sage and onion stuffing2 x 70g boxes dried
• sausages6

  meat, squeezed from skins

• turkey fillet, skinless↗300g g
• chicken thighs, boneless and skinless↗4
• plums↗10

  from a can

• eggs↗2

  beaten

Step-by-step instructions

1. 1

   Roll out the puff pastry on a flour‑dusted surface into a large rectangle about 45 × 30 cm, then transfer it to a baking tray. Lay the bacon on top, stacking the slices, and spread a thick layer of apple sauce, yellow‑eyed or marmalade, with a spoon.

2. 2

   Prepare one box of the sage‑and‑onion stuffing according to the package instructions. Mix the sausage meat with the stuffing, spread them over the sauce layer, leaving a 1 cm border on all sides. Add a little more sauce.

3. 3

   Combine the turkey and chicken in a kitchen processor, then spread the mixture, forming the next layer, leaving a 1 cm border on all sides. Add the final thin layer of yellow‑eyed or apple sauce.

4. 4

   Chop and mash the plums. Prepare a second box of stuffing, using three‑quarters of the water recommended on the package (since the plums add moisture). Add the plums to the stuffing and shape it in the centre as a thick sausage.

5. 5

   Carefully roll the pie, brush the seam with beaten egg and flip it so the seam is on the bottom, tucking the ends under the pie. Bake for 20 min at 200 °C/180 °C convection/gas 6, or 40 min at 180 °C/160 °C convection/gas 4, until golden and fully cooked. Slice. Serve. Enjoy.