Picnic pie

Picnic pie

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(23 ratings)

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Cooking time

Prep: 25 mins Cook: 50 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
631
protein
26g
carbs
35g
fat
44g
saturates
18g
fibre
2g
sugar
6g
salt
3.39g

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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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.

Recipe from Good Food magazine, July 2010

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Comments

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hetherine1's picture
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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.

itsamee's picture
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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

georg10's picture
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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.

nunn2883's picture
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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!

davidanthonynoble's picture

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! :-)

centauri93's picture
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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.

petitreve15's picture
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This was fab! Will also try with hard boiled eggs next time. Everyone wanted seconds!

jxg011's picture
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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!

nethergreen55's picture
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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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