Jack’s flat-pack pie for a crowd

SERVES 10 PREP 35 mins COOK 1 hr MORE EFFORT

500g block puff pastry plain flour, for dusting

14 rashers streaky bacon 150g cranberry or apple sauce, whichever you prefer (marmalade also works.) 6 sausages, meat squeezed from the skins

2 x 70g boxes dried sage & onion stuffing

300g skinless turkey breast 4 boneless and skinless chicken thighs

10 prunes, from a can

2 beaten eggs, to glaze

1 Roll out the pastry on a floured surface to a large rectangle roughly 45 x 30cm, then transfer to a baking tray. Arrange the bacon on top, overlapping the slices, and spoon over a thick layer of cranberry or apple sauce. 2 Make one box of stuffing according to packet instructions. Mix the sausagemeat and stuffing together and spread it over the sauce layer, leaving a 1cm border all the way round. Spoon over a little more sauce.

3 Blend the turkey and chicken in a food processor, then spread that over to form the next layer, leaving a 1cm border all the way round. Spoon over a final thin layer of cranberry or apple sauce. 4 Stone and mash the prunes. Make the second box of stuffing with three-quarters of the water recommended on the packet (as the prunes will add moisture). Mix in the prunes and arrange the stuffing down the middle in a fat sausage shape.

5 Carefully roll up the pie, brush the seal with beaten egg and turn so the seal is at the bottom, tucking the ends under. Bake for 20 mins at 200C/180C fan/gas 6, or 40 mins at 180C/160c/gas 4 until golden and cooked through. Slice. Demolish. Enjoy.

PER SERVING 534 kcals • fat 30g • saturates 12g • carbs 36g • sugars 10g • fibre 3g • protein 28g • salt 2.2g