PICNIC PIE RECIPE | BBC GOOD FOOD
Provided by: Lulu Grimes
Categories: Lunch, Main course
Total time: 1 hours 15 minutes
Prep time: 25 minutes
Cook time: 50 minutes
Yield: Makes 2, each serving 6
|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|
- 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.
- 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.
- 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.
Calories 631 calories, FatContent 44 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 26 grams protein, SodiumContent 3.39 milligram of sodium
TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES – PASTIES RECIPE …
Total time: 2 hours
Prep time: 15 minutes
Cook time: 1 hours 45 minutes
Yield: 6 individual pies, 6 serving(s)
|1 lb white potato, peeled, diced & boiled|
|2 -3 tablespoons milk|
|2 ounces butter|
|salt & pepper|
|1 lb minced beef|
|1 tablespoon olive oil|
|2 white onions, peeled & diced finely|
|1 -2 garlic clove, peeled & crushed- (optional)|
|15 ounces canned tomatoes|
|1 tablespoon soy sauce|
|1/2 pint beef stock, made with a stock cube|
|1 teaspoon mixed herbs|
|1 tablespoon tomato puree (optional)|
|2 (9 ounce) packets puff pastry|
|butter, for greasing|
|1 eggs, beaten well or 1 milk|
- First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
- Drain the potatoes and add the milk, butter, salt & pepper to taste.
- Mash very well with a potato masher or using a hand-held mixer.
- Mash/mix until there are no lumps left.
- The mashed potato should be smooth but fairly firm and not too soft.
- Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
- Cook the onions for about 15-20 minutes, until soft and golden.
- Remove the onions and set to one side in a large mixing bowl.
- Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 – 20 minutes until cooked & brown all the way through.
- Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
- Continue to simmer and add the beef stock – stirring all the time for a further 5 minutes.
- Take off the heat and add the beef mixture to the onions.
- Mix them together thoroughly & then add the mashed potatoes – mix again well.
- Allow to cool slightly.
- Pre-heat the oven to 220C, 425F or gas mark 7.
- Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
- Sprinkle some flour onto a board and roll out the ready-made puff pastry.
- Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
- Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
- Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top – making sure they reach right up to the edge.
- Crimp the edges of the pastry with a fork or your fingers to make a seal.
- Cut two slits on top of the pies with a knife or scissors.
- Glaze with the beaten egg (or milk) and sprinkle some sea salt.
- Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
- Serve warm or cold with pickles, chutneys and assorted salads.
- Ideal for picnics, snacks, light lunches & brunch.
- To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.
Calories 832, FatContent 55, SaturatedFatContent 18.3, CholesterolContent 103.4, SodiumContent 944.7, CarbohydrateContent 60.4, FiberContent 4.2, SugarContent 4.6, ProteinContent 24.7
PICNIC PIE RECIPE | OLIVEMAGAZINE
Provided by: Janine Ratcliffe
Total time: 1 hours 30 minutes
Yield: Serves 8
|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|
- 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.
- Roll out the shortcrust pastry to the thickness of a pound coin.
- 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.
- 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.
- Using your fingers, make a dip in the middle of the mince mixture that’s big enough to fit the eggs.
- Cut the ends off all the eggs so you can line them up neatly end to end.
- Cover the eggs with the rest of the mince mix, making sure it fits snugly around the eggs. Level the top.
- Brush the edges of the shortcrust pastry with some of the beaten egg.
- 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.
- Carefully trim the edges with a pair of kitchen scissors.
- Crimp the edges with your fingers.
- 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.
Calories 680 calories, FatContent 45.9 grams fat, CarbohydrateContent 39.5 grams carbohydrates, FiberContent 1.6 grams fiber, ProteinContent 27.3 grams protein, SodiumContent 3 milligram of sodium