Chicken Lattice Slice with Cranberry Chutney


This wholesome pie with its puff pastry case shows just how delicious it can be and the homemade cranberry chutney gives it a tangy edge!

Serves 4


For the lattice slice

  • 2 tbsp (30ml) vegetable oil
  • 700g skinless, chicken breast meat, cubed
  • 1 green pepper, deseeded and chopped
  • 150ml chicken stock
  • 2 tbsp (30ml) dry vermouth or sherry
  • 3 tbsp (45ml) double cream
  • 2 tsp (10ml) cornflour, mixed to a paste with tbsp cold water
  • 2 tbsp (30ml) fresh parsley, chopped
  • 2 tbsp (30ml) fresh chives, snipped
  • 2 spring onions, trimmed and finely chopped
  • 500g puff pastry (ready made)
  • flour for rolling out
  • 75g bacon, thinly sliced
  • 1 egg, beaten

For the cranberry chutney

  • 350g dried cranberries
  • 450g Granny Smith apples, peeled, cored and chopped
  • 1 onion, chopped
  • 1 tsp (5ml) root ginger, grated
  • 4 tbsp (60ml) apple cider vinegar
  • 4 tbsp (60ml) orange juice
  • 225g sugar


For making the cranberry chutney

  • Soak the dried cranberries in hot water for 10 minutes.  Drain thoroughly.
  • Combine all the ingredients in a saucepan and slowly bring to a boil.
  • Simmer for 30 minutes or until thickened.
  • Remove from heat and allow to cool.

For making the lattice slice

  • Heat the oil in a large frying pan and stir-fry the chicken and green pepper for 5 minutes or until the chicken is lightly browned. Remove from the pan and set aside.
  • Add the stock and vermouth or sherry to the pan, bring to the boil and bubble until reduced by half.
  • Add the cream, stir in the cornflour paste and cook for 1 minute, stirring until thickened and smooth.
  • Stir in the parsley, chives and spring onions and return the chicken and green pepper to the pan.
  • Set aside to cool.
  • Preheat the oven to 220ºC.
  • Lightly butter a baking sheet.
  • Roll out just under half the pastry on a floured surface to a rectangle measuring 30.5 x 15cm and lift onto baking sheet.
  • Spoon over the filling, spreading it to within 2.5cm of the pastry edges.
  • Lay the bacon slices over the filling.
  • Spoon over some cranberry chutney, be sure to cover the bacon.
  • Dampen the pastry edges by brushing with water.
  • Roll out the rest of the pastry to a rectangle measuring 33 x 20.5cm, fold it in half lengthwise and cut into the fold at 1cm intervals to within 2.5cm of the opposite edge.
  • Lift over the base, unfolding the pastry so it covers the filling and pressing the pastry edges together to seal.
  • Brush with beaten egg and bake for 25-30 minutes or until pastry is puffed and golden brown.

Serve with leftover cranberry chutney and a salad.


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