Christmas Chicken Pie with Roasted Winter Vegetables

Make the pastry: In a mixing bowl, combine the flour, chopped sage, a pinch of salt, and a little nutmeg. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs. Mix the egg yolk with 1 to 2 tbsp water, then add most of it to the flour mixture, reserving about 1 tsp for glazing. Bring the dough together gently, shape into a flat disc, wrap, and chill for 30 minutes.

Prepare the filling: Place the chicken breast on a cutting board and slice it horizontally from the side, stopping before you cut all the way through. Open it out, then cut into 6 strips. Remove the sausage meat from its casing and set aside.

Assemble the pie base: Cut off about one-third of the chilled pastry for the lid. On a lightly floured surface, roll out the larger piece to about 3 mm thick, then use it to line a 10 cm pie dish about 3 cm deep, leaving a little overhang. Sprinkle the breadcrumbs over the base. Layer in half the chicken, season lightly, spoon over half the cranberry sauce, add the sausage meat, top with the remaining cranberry sauce, then finish with the rest of the chicken and another light seasoning.