Picnic pie

Prep: 25 mins Cook: 50 mins


Makes 2, each serving 6
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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal631
  • fat44g
  • saturates18g
  • carbs35g
  • sugars6g
  • fibre2g
  • protein26g
  • salt3.39g
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  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 x 500g blocks puff pastry
  • 350g sausagemeat or skinned sausages (pork & apple variety works well)
  • 2 apples, peeled, cored and grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 onions, grated



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp thyme leaves
  • 16 thick slices cooked ham, fat trimmed from edge
  • 4 tbsp Dijon mustard
  • 2 eggs, beaten to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments (31)

Joesyjo's picture

I made this with 80% pork and apple sausages and it leaked, making a mess of my oven. The taste is not for me either. A bit like a sweet sausage roll in pie form.
Not sure I would make it again. Going to try a pork pie instead.

helenpfreeman's picture

Mine leaked too. Made one pie with leek instead of Apple & onion and one as per the recipie, after having squelched the water out. Same result on both. Concluded the water is from the sausage meat. Good taste, but hard to make this look anything close to neat.

brynmadoc's picture

Made two of these for our Boxing Day get together last year and were requested again this year! Absolutely gorgeous and so uncomplicated. Varied the recipe slightly. Used 600g of sausage meat per pie as didn't think the layer was thick enough. Made one with ham but used a layer of pickle instead of mustard. Other pie left out apple but added chopped dried apricots and flaked almonds to the sausage meat and used layers of precooked chicken. Delicious!

clamcrab's picture

Ooh pickle is a good idea, thanks!

Nico_cook's picture

I found it OK but not really my taste. But the recipe turned out very well and really easy to make! First time I made a pie, so will definitely look forward to make another one!

wallyfrenchchef's picture

Feeds hungry boys what more could I want. Everyone loves it. Though mine came out more like a car crash than the neat photo. Judge not on appearances.

stotsaz's picture

I'm sorry but I don't understand the measurements

grandmajudith's picture

Really popular pie with all my friends and I usually get a request to make for parties etc. Delicious.

alsthelad82's picture

My pie leaked too. Maybe the walls and bottom were rolled too thin? Nevertheless, I would suggest that when grating the onion and apple, it should be into a colander to overcome the liquid that arises.Otherwise a 'soggy bottom' is present after cooking and the sides do not hold up when handling from the tin. .

The recipe was insufficient for filling too. I added extra ham and sausage meat to mine. By the way, I made one the size suggested and then made two small ones for the freezer. The large one was a 'thank you pie' to my lovely neighbours, so I await their report.

fayemk86's picture

A delicious pie - always get requests to make it again... I changed it slightly in that I include a layer of sliced hard boiled eggs, I don't use any mustard, instead I put a layer of my mums homemade chutney on top of the ham slices. Well worth the effort of grating everything and making own pastry. I can't comment on how well it freezes as it never gets that far....

srmc2012's picture

Have just made this pie and the bottom was really soggy. Used sliced ham from the deli counter - is this the problem??
Also seem too much ham and too little sausage.

dgfall's picture

I haven't made this pie yet. I am going to make it for a wine tasting we are attending. My question is, do you cook the sausage before you assemble the pie or do you put it in raw. It would seem that the raw sausage would create a lot of fat that would make the pie soggy. Am I just over thinking this recipe?

newmanor1's picture

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

newmanor1's picture

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

jimmymum's picture

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?

kirconnel's picture

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

ldegraft's picture

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!

elainefurby's picture

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!!

melrice's picture

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.

oatibix's picture

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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