1. Make the pastry

    Put 350g plain flour, a pinch of salt and 175g butter in a mixing bowl. Using a table knife, cut the butter into the flour until you’re left with small cubes. Rub the butter into the flour with the tips of your fingers and thumbs until it looks like breadcrumbs, then stir in half the water. Gradually add the remaining water, mixing until the pastry comes together into a ball. Wrap in clingfilm and chill for 30 minutes.

  2. Make the filling

    Heat 2 tbsp oil in a saucepan over a high heat and add 1 thinly sliced onion, 2 large sliced leeks and 2 large chopped carrots. Stir well, then season and cover with a lid. Reduce the heat and cook for 10 minutes, or until softened. Then add 100ml double cream and let it bubble away until about 2 tbsp remain. Leave to cool.

    Squeeze the meat out of 6 sausages (removing their skisn) and mix with 4 finely chopped sage leaves in a bowl. Lightly wet your hands with cold water and shape the mixture into walnut-sized balls. Set aside.

  3. Assemble the pie

    Preheat the oven to gas 6, 200°C, fan 180°C. Dust a clean surface with flour. Cut a third off the pastry and set aside. Roll out the larger piece of pastry to line a 20cm pie dish. Drape the pastry over a rolling pin and gently ease it into the dish. Use your fingers to press it into the sides of the dish. Trim any excess pastry with a sharp knife. Roll out the remaining pastry to make a pie lid.

    Fill the pie with the cooled veg then layer with the sausage meat balls and slices of 375g ready-roasted chicken breasts, making sure that everything is tightly packed. Brush around the edge of the pie dish with a little egg, then position the lid on top. Press the edges together, carefully pinching with your fingers to make a fluted border. Trim any excess pastry with a sharp knife. Brush all over with 1 lightly beaten egg.

  4. Roll the pastry

    Roll out any pastry trimmings and stamp (or cut) out some letters and shapes to decorate. Arrange on the pie and brush with more egg. Using a sharp knife cut a small cross in the centre of the pie to help the steam escape.

  5. Bake

    Bake for 30-35 minutes, or until golden and cooked through.

    jubilee pie final (h)

    Calories 918 (46%), fat 60g (86%), saturates 29g (143%), sugars 9g (10%), salt 2.2g (37%) based on 6 servings.

  6. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make this classic pie. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    For the pastry
    350g plain flour, plus extra for dusting
    175g cold butter
    5-6 tbsp cold water
    1 egg, lightly beaten

    For the filling
    2 tbsp vegetable oil
    1 onion, thinly sliced
    2 large leeks, sliced
    2 large carrots, chopped
    100ml double cream
    6 large sausages
    4 sage leaves, finely chopped
    375g ready-roasted chicken breasts, sliced