Christmas Dinner Pie With Roasted Veg Recipes

CHRISTMAS DINNER PIE WITH ROASTED VEG

Christmas dinner pie with roasted veg image

Cook a special Christmas Day meal for one with this pie. It's filled with chicken, sausage and cranberry sauce, and is an easy way to enjoy festive flavours without making a huge dinner

Provided by Cassie Best

Categories Dinner

Time 1h40m

Number Of Ingredients 15

Ingredients

200g plain flour, plus extra for dusting
2 sage leaves, finely chopped
grating of nutmeg
110g cold butter, cut into cubes
1 egg yolk
gravy, to serve
1 skinless chicken breast
1 pork sausage
1 tbsp fresh breadcrumbs
2 tbsp cranberry sauce, plus extra to serve
1 large floury potato, such as Maris Piper or King Edward, cut into 4-6 chunks
3 tbsp vegetable or rapeseed oil
80g Brussels sprouts, trimmed, outer leaves removed, halved
2 baby carrots
3 small parsnips, peeled

Steps:

To make the pastry, put the flour, sage, a pinch of salt and grating of nutmeg in a bowl. Rub in the butter using your fingers until sandy. Beat the egg yolk with 1-2 tbsp water. Add most to the pastry, reserving 1 tsp. Mix, then bring together into a dough with your hands. Flatten into a disc. Wrap. Chill for 30 mins.
For the filling, lay the chicken on a board, and with the palm of your hand pressing down on top, cut through the middle lengthways from the side without going all the way through. Open out like a book and cut into six strips. Squeeze the sausagemeat from the skin.
Cut a third of the pastry off and set aside. Roll out the rest of the pastry on a lightly floured surface to the thickness of a 10p coin. Line a 10cm pie dish (about 3cm deep), leaving any excess overhanging. Scatter the breadcrumbs in the base, then top with half the chicken. Season. Spoon in half the cranberry sauce, the sausagemeat, the remaining cranberry sauce, and the rest of the chicken. Season.
Roll the reserved pastry out so it's large enough to cover the dish. Brush a little of the reserved egg around the edge of the pie, then top with the pastry lid, pressing the edge to seal. Trim away any excess. Brush with the rest of the egg and cut a small steam hole in the centre. Will keep chilled for up to 24 hrs, or frozen for two months.
Cook the potatoes in a pan of boiling water for 5-8 mins until fluffy but still holding their shape. Drain and leave to steam-dry. Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in half the oil on a large baking tray. Season. Bake with the pie for 30 mins.
Push the potatoes to one end of the tray, then add the rest of the veg to the other end. Toss with the rest of the oil and season. Bake for 20 mins more, covering the pie with foil if it darkens too quickly. Remove the pie from the oven and roast the veg for 10-15 mins more until tender and the potatoes crisp. Serve with the gravy and extra cranberry sauce.

Nutrition Facts : Calories 2460 calories, Fat 133 grams fat, SaturatedFat 66 grams saturated fat, Carbohydrate 240 grams carbohydrates, Sugar 29 grams sugar, Fiber 25 grams fiber, Protein 63 grams protein, Sodium 2.9 milligram of sodium

CHRISTMAS ROASTED VEGETABLES

Christmas Roasted Vegetables image

An exquisite dish of roasted winter vegetables, flavored with seasonings. It's a great side dish for beef, as well as pork and poultry.

Provided by Snowbunny

Categories Side Dish Vegetables Sweet Potatoes

Time 2h15m

Yield 8

Number Of Ingredients 16

Ingredients

1 large butternut squash - peeled, seeded, and cut into 1-inch pieces
1 large delicata squash - peeled, seeded, and cut into 1-inch pieces
3 sweet potatoes, peeled and cut into 1-inch pieces
1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
2 red potatoes, peeled and cut into 1-inch pieces
2 carrots, sliced
1 large onion, sliced
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
6 dried bay leaves
1 dash lemon juice
1 dash red wine vinegar
1 pinch salt
1 pinch ground black pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl.
Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top.
Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 64.7 g, Fat 4.2 g, Fiber 12.4 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 103.3 mg, Sugar 17.9 g

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