Olive Magazine
Picnic Pie Recipe

Picnic pie

Published: June 5, 2015 at 2:13 pm
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  • Preparation and cooking time
    • Total time
    • + cooling and overnight heating
  • Easy
  • Serves 8

You'll need to put in some extra effort for this recipe, but the payoff will be great. This meaty picnic pie makes a mean, hearty meal

Nutrition:
NutrientUnit
kcal680
fat45.9g
carbs39.5g
fibre1.6g
protein27.3g
salt3g
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Make this picnic pie, then check out our chicken picnic piecoronation chickenquiche Lorraine and more picnic ideas.

Ingredients

  • 500g block all-butter shortcrust pastry
  • 5 eggs, at room temperature
  • 200g thick-cut bacon, rind and fat removed and chopped
  • 6 herb pork sausages, skins removed
  • 400g lean pork mince
  • 2 tsp fennel seeds, toasted and crushed
  • chopped to make 1 tbsp parsley
  • chopped to make 1 tbsp tarragon
  • 1 egg, beaten to glaze
  • 200g  all-butter puff pastry

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Butter a 900g non-stick loaf tin. Cut a strip of baking paper the same width as the tin and line it, leaving the edges overhanging.

  • STEP 2

    Roll out the shortcrust pastry to the thickness of a pound coin.

  • STEP 3

    Use the pastry to line the tin. Carefully push it into the corners and mould it to fit the shape of the tin. Leaving a bit of pastry overhanging. Cook the eggs in boiling water for 7 minutes. Put in iced water to cool completely then peel off the shells.

  • STEP 4

    Put the bacon, sausages, mince, fennel and herbs in a bowl with 1 tsp salt and 1/2 tsp black pepper. Mix well using clean hands. Put half the mince mix in the bottom of the tin.

  • STEP 5

    Using your fingers, make a dip in the middle of the mince mixture that’s big enough to fit the eggs.

  • STEP 6

    Cut the ends off all the eggs so you can line them up neatly end to end.

  • STEP 7

    Cover the eggs with the rest of the mince mix, making sure it fits snugly around the eggs. Level the top.

  • STEP 8

    Brush the edges of the shortcrust pastry with some of the beaten egg.

  • STEP 9

    Roll out the puff pastry to 20p coin thickness and drape it over the top of the tin, pushing down gently so it sticks to the shortcrust.

  • STEP 10

    Carefully trim the edges with a pair of kitchen scissors.

  • STEP 11

    Crimp the edges with your fingers.

  • STEP 12

    Lightly score the top and glaze with the rest of the egg. Make a hole, put on a baking tray and bake for 1 hour. Cool in the tin then chill overnight. Turn out and cut into thick slices.

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