Picnic pie

Picnic pie

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(24 ratings)

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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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26th Feb, 2012
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.
16th Dec, 2011
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?
16th Dec, 2011
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
16th Dec, 2011
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
18th Nov, 2011
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?
18th Sep, 2011
Absolutely fantastic. Can't wait to make the next one.
4th Jul, 2011
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!
23rd Jun, 2011
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!!
8th Jun, 2011
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.
29th May, 2011
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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