Picnic pie

Picnic pie

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th May, 2011
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.
19th Apr, 2011
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
8th Apr, 2011
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.
15th Feb, 2011
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
11th Jan, 2011
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.
5th Jan, 2011
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!
7th Dec, 2010
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! :-)
14th Oct, 2010
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.
2nd Aug, 2010
This was fab! Will also try with hard boiled eggs next time. Everyone wanted seconds!
1st Jul, 2010
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?