Pork and Chicken Picnic Pie
A light summer take on the traditional hand-raised pie. Follow our recipe for this richly-flavoured, chicken and pork picnic pie, wrapped in a crisp pastry crust. Perfect for any outdoor feast, from garden BBQs to picnics in the wild.
- 500g plain flour
- 125g lard
- 125g butter
- 2 eggs beaten
- salt and pepper
- 150g sage and onion stuffing mix
- 2 cooked chicken breasts – thinly sliced
- 1 kg sausage meat
- 250g onion – finely chopped
- 250g cored and sliced apple
- 250g onion chutney
- 15g thyme - finely chopped
- 1 beaten egg
- Make the pastry.Place the flour, lard and butter in your processor with a blade attached and pulse until the mixture resembles fine breadcrumbs.Add the eggs and a pinch of salt and pepper, pulse a few times until the pastry clumps, turn out onto a floured worktop and knead a couple of times to bring together – add water if too dry.
- Reserve a third of the pastry and roll the 2/3 rd piece out on a floured workbench and use to line your 23cm (9") springform tin. Leave an overhang around the edges.
- Place the stuffing mix in a bowl and add enough boiling water to make a thick stuffing, add the onions and mix well, leave to stand.
- Place the sausage meat in a bowl and add half of the chopped thyme, salt and pepper to season and mix well to combine.
- Divide the sausage meat into two portions. Place the stuffing in the bottom of the pie, press gently so you cover the bottom with an even layer. Place a portion of the sausage meat on top of the stuffing.
- Add the apple in a layer over the top of the sausage meat and sprinkle over the remaining thyme, add the thinly sliced chicken breast in a layer over the apple, followed by a layer of chutney.
- Place the remaining sausage meat over the chutney layer and press gently.Roll out the remaining pastry to make a lid and brush the edges of the pastry with egg wash, place the top on and fold over the over the overhang, crimp to seal the edges and make a hole in the middle.
- Brush the top of the pie with egg wash and bake at 190C for the first 15 minutes then reduce the temperature to 160c and cook for a further 90 minutes or until the centre core of the pie reaches 75c.Remove from the oven and leave to cool.
Top tip, run a knife around the edge of the tin before you release the catch to prevent the pastry breaking.