Roast Dinner Pie

Ingredients

• 1 whole organic chicken
• 1 packet of stuffing mix or homemade stuffing
• 1 red cabbage
• 3 large carrots
• Drizzle of honey
• 75g brussel sprouts
• 150g mushrooms sliced
• 1 red onion chopped
• 2 rolls of shortcrust pastry
• Vegetable oil
• 1 tbsp red wine vinegar
• 200ml red wine
• 1 tbsp sugar
• Salt to taste
• 300ml of chicken stock
• 2 cloves of garlic
• Salt and pepper

Method 

1. Light a Kadai with charcoal and assemble the Cooking Tripod
2. Put the whole chicken into the Tripod Roaster closing the catch and attach to the Cooking Tripod
3. Start by cooking the chicken on a medium heat away from the fire
4. Turn the Tripod Roaster every 15 minutes to give an even roast. Cook for around two hours – if you have a probe thermometer then place it in the meatiest part and when it reaches 72 degrees your chicken will be cooked
5. Once cooked, take the chicken off to rest for 30 minutes, then start to prepare the vegetables.
6. Slice the cabbage into strips and add to the Frying Pan with the red wine vinegar, red wine and sugar
7. Place on the cabbage on the Kadai, covering with the Barbecue Cloche is possible and leave until the cabbage has softened
8. Cut the carrots into long batons and marinade in a drizzle of honey. Line the carrots along a small Grill Tray and put over the Kadai flames to roast for about 15 minutes
9. Cut the bottoms of the brussels sprouts and cut them into 1cm chunks. Cook the sprouts in a medium Skillet with a drizzle of vegetable oil and salt for roughly 10 minutes
10. Whilst the vegetables are cooking begin the gravy. Take the centre out of the grill and placing a large skillet through the Holi grill beneath the Chicken. Fry the onion, , crushed garlic, and mushrooms in vegetable oil. After about 4 minutes add the stock and season with salt and pepper, keeping on a low simmer for 10 minutes
11. To make the stuffing add hot water to mix, spread over a small Skillet and cook on the Kadai, occasionally fluffing with a fork
12. Once all the components are ready, let the food cool
13. Line a pie tin with grease proof paper, cutting a circle piece for the bottom and long rectangular piece for the sides. Then lie one roll of pastry over the pie dish and cut around the edges to make the bottom of the pie
14. Assemble the pie ingredients in the pastry casing starting with the stuffing, then cabbage, roast chicken, brussels sprouts, carrots and top with the gravy
15. Place the Wood Fired Oven in the Kadai and stock up with wood to get the Oven up to a medium temperature
16. Bake the pie in the Oven for roughly 20 minutes or until the top of the pastry has browned
17. Remove the pie from the Oven and serve with our Ultimate Roast Potatoes and gravy