Name: Picnic pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Makes 2, each serving 6
Cuisine: British
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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Picnic pie

Picnic pie

Lulu Grimes

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Makes 2, each serving 6

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4.5 out of 5.29 ratingsRate

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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

Freezable

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A star rating of 4.6 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal631
fat44g
saturates18g
carbs35g
sugars6g
fibre2g
protein26g
salt3.39g

Method

step 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.
step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.5 out of 5.29 ratings

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