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.

Main courses
Chicken and pork picnic pie recipe from the National Trust Cookbook.
  • Preparation time 40 minutes (prep. time)
  • Cooking time 70-90 minutes (cooking time)
  • Serves 1 pie, 10 portions

Ingredients

  • 500g Plain flour (gluten)
  • 125g Lard
  • 125g Butter (milk) 
  • 2 Eggs
  • Salt and pepper 
  • 150g Sage and onion stuffing mix
  • 2 Chicken breast fillets, thinly sliced
  • 1kg Sausage meat
  • 250g Onions, finely chopped
  • 250g Apples, cored and sliced
  • 250g Onion chutney or relish
  • 15g   Fresh thyme, chopped
  • 1 Egg, beaten 

Method

  1. Make the pastry; Place the flour, lard and butter in a food processor with the blade attached and pulse until the mixture resembles fine breadcrumbs. Add the eggs and a pinch of salt and pepper, pulse a few times to bring the pastry together, turn out onto a floured worktop and knead a couple of times to bring together – add more water if too dry.
  2. 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.
  3. 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.
  4. Place the sausage meat in a bowl and add half the chopped thyme, salt and pepper to season, mix well to combine.
  5. Place the stuffing mix in the bottom of the pie, press gently so you cover the bottom pastry with an even layer, place half of the sausage meat mix on top of the stuffing.
  6. Add the apple in a layer over the top of the sausage meat and sprinkle over the remaining thyme, layer the thinly sliced chicken breasts over the top of the apple and thyme, followed by a layer of the chutney.
  7. 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 the egg wash, place the top on and fold over the overhang, crimp to seal the edges and make a hold in the middle.
  8. Brush with the egg wash and bake at 190 degree C for the first 15 minutes then reduce the temperature to 160 degree C and cook for a further 90 minutes or until the filing is piping hot. Remove from the oven.