Recipe: Picnic Pie

I think of this as a perfect representation of what I think British food is like. It’s straight forward and to the point. A hunk of cooked sausage stuffed with some boiled eggs and wrapped in pastry. Nothing fussy or complicated, easy to carry in a lunch, easy to eat with one hand. It’s so un-fussy that the hardest part of this recipe is peeling boiled eggs. I’d definitely bring this to my next picnic, I think it’d really impress people!

Picnic Pie

AuthorMabDifficultyBeginner

Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 4 eggs, boiled
 400 g ground meat
 ½ tsp garlic powder
 1 tsp herbs de provedence
 250 g puff pastry
 salt and pepper
 1 egg, beaten with milk for egg wash

Directions
1

Preheat the oven to 200°C and line a baking tray with parchment or baking mat.

2

Mix ground meat with seasonings in a bowl.

3

Divide puff pastry in half and roll both halves to the same size rectangles.

4

Place one half on the baking tray, add half the meat mixture and then place the eggs on the meat mixture, leaving space around each egg.

5

Cover with the other half of the puff pastry mixture and press down around the eggs, creating reserve pockets.

6

Gently crimp the edges so that the entire pie is sealed and the coat with egg wash.

7

Bake for 20-25 minutes until the top is golden brown.

Adapted from Great British Chefs

Ingredients

Ingredients
 4 eggs, boiled
 400 g ground meat
 ½ tsp garlic powder
 1 tsp herbs de provedence
 250 g puff pastry
 salt and pepper
 1 egg, beaten with milk for egg wash

Directions

Directions
1

Preheat the oven to 200°C and line a baking tray with parchment or baking mat.

2

Mix ground meat with seasonings in a bowl.

3

Divide puff pastry in half and roll both halves to the same size rectangles.

4

Place one half on the baking tray, add half the meat mixture and then place the eggs on the meat mixture, leaving space around each egg.

5

Cover with the other half of the puff pastry mixture and press down around the eggs, creating reserve pockets.

6

Gently crimp the edges so that the entire pie is sealed and the coat with egg wash.

7

Bake for 20-25 minutes until the top is golden brown.

Picnic Pie

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