Picnic pie

Picnic pie

Spend some time making these hearty pies to store in the freezer - then you'll always have something delicious for a last-minute picnic or summer lunch

Difficulty and servings

Easy

Makes 2, each serving 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 50 mins

Freezable

Method

  1. Heat oven to 190C/170C fan/gas 5. Butter 2 x 20cm springform tins or deep, loose-based tart tins. Cut one-third of the pastry off each block. Roll out the smaller pieces of pastry, then cut a circle from each to make the top of the pie - use a tin base as a template. Roll out two-thirds of the pastry from each block and line the tins, leaving a good amount of excess hanging over the edge.
  2. Mix the sausagemeat with the apples, onions and thyme, and divide into 4 portions. Line each pie with 4 slices of ham and spread 1 tbsp mustard over the ham in each pie. Add a quarter of the sausagemeat to each pie and press down to level it. Add another layer of ham and mustard to each, then the rest of the sausagemeat and level off the tops.
  3. Put the pastry lids on top and brush with beaten egg. Fold the excess pastry over and press gently. Trim off any wodgy bits to make the lid look as attractive as possible. Brush again with beaten egg and cut a steam hole in the centre. Bake for 50 mins or until a skewer pushed in through the steam hole comes out very hot. Cool in the tin for 15 mins, then release the sides of the tin and cool completely on a rack (still on the bases). Serve cold, cut into wedges with pickles and salad. Or slide off the base and wrap tightly in foil, then cling film and freeze.
Try

Make it spicy

Use merguez, or sausages containing chilli, as part of the sausagemeat mix. Use sliced cooked chicken in place of the ham, replace the apple with chopped dried apricots and leave out the mustard.

Foolproof freezing

Freeze the pies already cooked and cooled, and the pastry will hold well. Defrosting the pie takes about 6 hours in total. To check if the pie is ready to eat, push a knife into the centre; it should come out cold but not freezing and the pie shouldn't feel solid. If it's a hot day, it's safer to defrost the pie in the fridge overnight.

Per serving

631 kcalories, protein 26g, carbohydrate 35g, fat 44 g, saturated fat 18g, fibre 2g, sugar 6g, salt 3.39 g

Recipe from Good Food magazine, July 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo chocomaniac

    27 June 2010

    chocomaniac rated this recipe

    4 stars

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  • Binder photo Frances

    29 June 2010

    Frances rated and commented on this recipe

    5 stars

    I made this with my own pork and apple sausage meat, with a bit of real apple cider incorporated for good measure. And I used sage rather than thyme. And it was absolutely delicious. I am considering making another with hard boiled eggs hidden inside as well

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  • Binder photo Andimac

    01 July 2010

    Andimac rated and commented on this recipe

    5 stars

    I made the second pie with chicken breast and some cranberry sauce in the middle - great variation. Delicious. A firm family favourite - I had to fight them off to put the second pie in the freezer!

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  • Binder photo dawnlou

    02 August 2010

    dawnlou rated and commented on this recipe

    5 stars

    This was fab! Will also try with hard boiled eggs next time. Everyone wanted seconds!

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  • Binder photo centauri

    14 October 2010

    centauri rated and commented on this recipe

    3 stars

    Very popular with my husband, but there is nowhere near enough filling to make two deep pies at the size stated, more like one. I double the filling now to make enough for two pies.

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  • Binder photo Litli Bondinn

    07 December 2010

    Litli Bondinn commented on this recipe

    I made these today to practice my pastry making. I think I might have to turn them upside down when I serve them, as they didn't come out quite as neat as in the photo! However, I hope they'll be really tasty. Next time, I might substitute pickle for the mustard. I had to make the sausage meat and pastry myself, as we can't buy these things in Iceland. But it certainly added to the 'home made' appeal! Thanks, Lulu! :-)

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  • Binder photo Lozza

    05 January 2011

    Lozza rated and commented on this recipe

    4 stars

    I made this for a concert picnic and it was a great success � I think it�s important to have good quality ingredients, not packet ham as it�s holds more moisture. Instead of using two Thyme leaves I used dried thyme but think I over done it a little � will know better next time. It was worth the effort!

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  • Binder photo JosephJohn

    11 January 2011

    JosephJohn rated and commented on this recipe

    5 stars

    I made these pies one as the recipe and one with chicken and chopped apricots made them before Christmas however I did increase the sauage meat to 454 g and used ready made apple sauce (I'm a bit lazy) and added chilli to the pork and ham pie. Both were very tasty. May add eggs to the pork and ham, but it would make it more like a Gala pie. These pies are on my make again list especially the chicken version.

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  • Binder photo Denise

    15 February 2011

    Denise rated and commented on this recipe

    5 stars

    Lovely flavours and relatively easy to make although mine were a little wet and leaked. Could it have been the sausage? I've cut them into portions and wrapped and frozen them as they will be perfect to take on long walks if the weather ever improves. I will definately be making these again and it will be easy to alter some of the ingedients for a variety of flavours, thanks

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  • Binder photo hetherine

    08 April 2011

    hetherine rated and commented on this recipe

    5 stars

    what can i say but completely delicious. and very econonmical cost wise too especially if instead of using thick slices of ham i got ham offcuts from my local market which cost £1 a 1lb and perfect for this pie.

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  • Binder photo Peter'sFood

    19 April 2011

    Peter'sFood rated and commented on this recipe

    4 stars

    I use two 20cm loose-bottomed cake tins. Second time I made shortcrust for the base and sides and some bought-in puff for the top. Skinned Tesco Finest pork and apple and pork and chilli sausages are better than a lot of sausagemeat I can get round here. I'm making a couple for my daughter to take back to university with her next week. Yum

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  • Binder photo Adam

    10 May 2011

    Adam rated and commented on this recipe

    5 stars

    I made these for the a buffet at a party and got rave reviews - people couldn't believe I'd made them! Recipe is easy to follow although a bit messy (lots of sticky juice from grated onions and apples, coupled with flour everywhere!). I used a 24cm loose-bottomed cake tins which worked fine. Definitely a brilliant recipe for a lunch, party or picnic.

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  • Binder photo Sweet and Savoury

    29 May 2011

    Sweet and Savoury rated and commented on this recipe

    5 stars

    I made this pie ahead of a party and froze it, defrosted really well, held it's shape and the pastry did not go soggy. Fantastic taste, went down a storm, should have made 2 not just the 1. Great taste, better than any shop brought picnic pie, will make again.

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  • Binder photo Melissa

    08 June 2011

    Melissa rated and commented on this recipe

    5 stars

    Made this pie last year for a polo picnic, it went down well and making it again this year as everyone has requested it, will make the chicken one too this time. Tastiest pies I've ever had and homemade too. My favourite summer recipe.

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  • Binder photo Connie

    23 June 2011

    Connie rated and commented on this recipe

    5 stars

    A really great pie to take on picnics, instead of sliced ham I have sometimes added small chunks of chicken, which is just as good! Also I have added sweet red peppers sometimes...this recipe works so well with things you need to use up! I tell the kids its a sausage roll in a pie shape and they seem to eat it!!

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  • Binder photo LoobyLu

    04 July 2011

    LoobyLu rated and commented on this recipe

    5 stars

    I've made this several times now. I use a good pork and apple sausage, which I skin. My tin is a little bigger, so I up the quantities of everything a little (approx 1/3 as much again). Definitely use carved ham from the deli, rather than packaged, as you can have it cut nice and thick, which makes a real difference. The last time I made it, I made it for a pie-making competition at work which I won. There was even a black-market operating for the last few slices in some parts of the office. I consider that a success!

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  • Binder photo Kirconnel

    18 September 2011

    Kirconnel rated and commented on this recipe

    5 stars

    Absolutely fantastic. Can't wait to make the next one.

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  • Binder photo Jimmymum

    18 November 2011

    Jimmymum commented on this recipe

    Having read the other comments we looked forward to this pie but found the onion overpowered all other flavours. Maybe the onion should be sweated before mixing with the sausage meat?

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  • Binder photo Stevem4560

    16 December 2011

    Stevem4560 rated and commented on this recipe

    5 stars

    I made this a few weeks ago to go with the winter coleslaw recipe and it was a big hit with friends who came to lunch .. all gone in one go (I thought I had myself 2 or 3 lunches myself). I used sausages from Kune Kune pigs which I source from a friend, they are incredible and hardly any fat at all. I let myself down with the pastry like I always do (need lessons) but the filling was wonderful. I served it as I said with Winter Coleslaw, cheeses, homemade chutney and crusty bread ... very successful

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  • Binder photo Stevem4560

    16 December 2011

    Stevem4560 commented on this recipe

    Sorry ... I forgot to mention, I substituted the ham with salt beef which is my local butchers speciality ... wonderful replacement and very very cheap ! try it

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Difficulty and servings

Easy

Makes 2, each serving 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 50 mins

Freezable

Ingredients

  • butter , for greasing
  • 2 x 500g blocks puff pastry
  • 350g sausagemeat or skinned sausages (pork & apple variety works well)
  • 2 apples , peeled, cored and grated
  • 2 onions , grated
  • 2 tbsp thyme leaves
  • 16 thick slices cooked ham , fat trimmed from edge
  • 4 tbsp Dijon mustard
  • 2 eggs , beaten to glaze
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Per serving

631 kcalories, protein 26g, carbohydrate 35g, fat 44 g, saturated fat 18g, fibre 2g, sugar 6g, salt 3.39 g

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