Chicken Sausage Pie

Chicken Sausage Pie

Makes: 5 pies (braided)

Share the joys of Christmas as you chow down on this golden, flaky Chicken Sausage Pie — a festive treat filled with savoury frankfurters, tender chicken ham, crunchy water chestnuts, and aromatic herbs. This easy-to-make braided pie blends the comforting flavours of homemade sausage rolls with the elegance of puff pastry, making it perfect for Christmas gatherings, potluck parties, or even cozy weeknight dinners. Prepare the filling ahead, freeze extras, and enjoy freshly baked pies anytime. A delicious, family-friendly recipe that brings warmth, texture, and festive cheer to every table.

INGREDIENTS

• 5 sheets store-bought puff pastry
Eggwash:
• 1 egg, lightly beaten

Filling:
• 340g chicken/pork frankfurters, remove casings
• 2 slices chicken ham, cut into 1 cm pieces
• 425g canned button mushroom, sliced
• 6 water chestnuts, peeled and roughly chopped
• 3 tbsp oil
• 1 clove garlic, peeled and finely minced
• 1 large onion, peeled and finely chopped
• 1 egg
• 1 bunch Chinese coriander, finely chopped
• 1 tsp ground black pepper
• 5 tbsp breadcrumbs
• 1 chicken stock cube
• A dash of Worcestershire sauce
• 1 tbsp brandy, optional
• Salt to taste

METHOD

1. Mash and mix:
   Use a fork to mash frankfurter meat in a mixing bowl. Mix in ham, mushroom, and chestnuts.

2. Sauté aromatics:
   Heat oil in medium saucepan over medium heat. Sauté onion and garlic until soft and aromatic. Turn off heat. Mix into meat mixture. Break in an egg and add Chinese coriander, black pepper, breadcrumbs, chicken cube, Worcestershire sauce, and brandy if desired. Add salt to taste. Prepare filling a day earlier and refrigerate overnight. Divide between 5 equal portions.

3. Preheat oven:
   Heat oven to 180°C at least 10–15 minutes.

4. Assemble pies:
   Peel off 1 piece of puff pastry; spoon 1 portion filling onto centre of pastry. Cut both sides of the pastry 2 cm diagonally apart to make strips. Plait it across each side, first to the right, then to the left, overlapping each other to enclose filling. Repeat until all filling is used up.

5. Eggwash and store:
   Brush pie top with egg wash using a pastry brush. For extra pies, do not brush with egg wash. Store them in the freezer.

6. Bake:
   Bake each pie for 40–45 minutes or until golden brown.

TIP:
To reheat frozen pies, set oven to 180°C. Give pies an egg wash with a pastry brush. Bake 15–20 minutes.

TAKEAWAY

This Chicken Sausage Pie is a delightful mix of savoury meats, crunchy water chestnuts, and aromatic herbs wrapped in buttery puff pastry. It’s perfect for festive gatherings or cozy family dinners — easy to prepare ahead, freezer-friendly, and guaranteed to impress with its golden, braided crust and hearty filling.