Name: Creamy Chicken, Bacon & Sausage Lattice
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 300g boneless skinless chicken thighs cut into small pieces; 2 Pork Sausages skins removed; 4 rashers smoked streaky bacon chopped; 1 small onion finely chopped; 2 cloves Garlic crushed; 1 tbsp Plain Flour; 75ml dry white wine; 100ml chicken stock; 100ml Single cream; 1 tsp Dijon mustard; 1 tbsp fresh parsley chopped; ¼ tsp Black pepper plus extra to serve; 500g puff pastry block; 1 egg beaten; 600g New potatoes; 250g green beans trimmed; butter, to serve; salt, to taste

Method

30 mins prep40 mins cook70 mins total

Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned.
Add the sausage meat in small pieces with the bacon. Cook for another 5 minutes, breaking up larger pieces as they colour.
Reduce the heat, add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
Sprinkle over the flour and stir well. Pour in the wine and let it bubble for 1 minute, scraping up the browned bits.
Gradually stir in the chicken stock, then the cream and mustard. Simmer for 3–5 minutes until the sauce coats the filling without running.
Stir in the parsley and black pepper. Taste before adding salt, as the bacon and sausages may already be salty. Transfer to a bowl and leave to cool completely.
Heat the oven to 200°C fan, 220°C conventional, or gas 7. Line a baking tray with parchment.
Divide the pastry into two pieces, making one slightly larger. Roll the smaller piece into a rectangle about 28 × 18cm and place it on the tray.
Spoon the cold filling over the pastry, leaving a 2cm border. Brush the border with beaten egg.
Roll out the remaining pastry slightly larger than the base. Cut staggered diagonal slits through it to form a lattice, or use a lattice roller. Gently stretch it open and lay it over the filling.
Press the edges together firmly, trim neatly and crimp with a fork. Brush the pastry generously with beaten egg.
Bake for 35–40 minutes until deeply golden, crisp and piping hot throughout. Rest for 5–10 minutes before slicing.
Meanwhile, boil the new potatoes in salted water for 15–20 minutes. Add the green beans for the final 5 minutes. Drain and toss with butter, salt and black pepper.