About this recipe:This chicken pie is a little different than your average pie. It's spiced with ingredients such as cloves, ginger, mace and cinnamon. Feel free to play around with the spices of your choice.
1 (450g) pack Jus-Rol shortcrust pastry sheets
675g chicken, cut into bite-sized pieces
3 tablespoons white wine
2 tablespoons pitted and chopped dates
70g ground almonds
60g Cheddar cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 teaspoon ground cinnamon
250ml chicken stock
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In a saucepan, poach chicken in the chicken stock, over low heat, for about 5-8 minutes or until the juices run clear. Drain and reserve the stock. Place the cooked chicken into a large bowl to cool.
Preheat oven to 190 C / Gas 5.
Add egg, white wine and 250ml chicken stock to the cooked chicken. Add dates, ground almonds and Cheddar cheese, then toss to mix. Add salt, black and white pepper, cloves, ginger, mace and cinnamon. Mix spices in. Don't worry if the filling seems wet, it will thicken as it cooks.
Line a 23cm pie tin with one sheet of pastry, cutting off any extra from the edges. Pour the filling into the pastry case. Place another sheet of pastry over the filing, cutting off the excess and crimping to seal.