12229

Bacon and egg picnic pie

  • serves 14
  • A little effort

Bacon & egg picnic pie is full of flavour and a great one to pack up and take on a picnic or for an al fresco lunch. It looks really impressive but is actually very easy. Make this summery classic with step-by-step help from olive’s test kitchen

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Ingredients

  • eggs 9
  • shortcrust pastry 750g block
  • butter
  • lean pork mince 1kg
  • pork and herb sausages 300g, skinned
  • unsmoked back bacon 250g, diced
  • fennel seeds 1 tbsp, crushed
  • flat-leaf parsley 3 tbsp, finely chopped
  • sage 3 tbsp, finely chopped
  • egg 1, beaten to glaze
  • piccalilli or mustard to serve

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Lower the eggs into boiling water and cook for 7 minutes then drop in a bowl of ice-cold water. Cool completely then peel. Trim the end off each. 1 Roll out ¾ of the pastry. Keep the rest for the lid.

  • Step 2

    Use the pastry to line a lightly buttered 22cm spring-form cake tin, leaving the extra pastry overhanging.

  • Step 3

    Put the mince, sausages, bacon, fennel, and herbs in a large bowl. Add 2 tsp sea salt and 1 tsp ground black pepper. Mix really well with clean hands. Fry a tiny piece of the mix to check the seasoning.

  • Step 4

    Add half the pork mix to the lined tin, and use the side of your hand to make a dip for the eggs.

  • Step 5

    Arrange the eggs on top in a circle, gently pushing them down into the meat, then add the rest of the meat, press it down around the eggs and gently level it off.

  • Step 6

    Roll out the rest of the pastry and cut to fit the top of the pie. Trim the pastry, you can freeze the trimmings to use again.

  • Step 7

    Crimp the edges and make a hole for steam. Put on a baking tray and cook for 1 hour 20 minutes (check that a skewer pushed into the centre of the pie through the steamhole comes out piping hot). Cool completely in the tin then chill overnight. Release the springform carefully, making sure the pastry doesn’t snag on the catch of the tin. Serve with piccalilli.

Nutritional Information

  • Kcals 474
  • Fat 30.7g
  • Saturates 10.2g
  • Carbs 21.3g
  • Fibre 1.2g
  • Protein 27.7g
  • Salt 2.4g
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