Additional Ingredients

For the filling:

1	Large Onion, diced
250 grams	streaky bacon chopped
1	Large bramley apple, diced
675 grams	Sausagemeat
9	Sage Leaves, chopped
1 tbsp	wholegrain mustard
1	Free Range Eggs beaten

How to make Picnic Pie

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1. Sift the flour and salt into a large bowl and add the butter. Mix the butter around with a metal spoon to coat it in flour. Mix the lemon juice and water together in a jug and pour it into the flour and butter mixture.
2. Using a round tipped knife, cut across the mixture several time to chop the butter into the flour until it comes together as a dough. Turn this onto a lightly floured surface and shape it into a thick slab, similar shape as a brick.
3. Roll the dough into a rectangle using more flour to stop it sticking to the surface or your rolling pin. Fold 1 1/3 of the dough to the centre , then fold the remaining 1/3 on top. Roll the pastry out again and repeat. Then run the pastry 90°and repeat. Do this 3 or 4 times. Then wrap the pastry in cling film a chill in the fridge for several hours or overnight.
4. Bring the pastry out of the fridge to warm. Preheat the oven to 210°C/ Gas 7.
5. Fry the bacon and onion until golden brown, let cool then in a large bowl mix with the apple, sausagemeat, sage and mustard. Season with black pepper.
6. Roll out the pastry to a rectangle approx 25cm x 35cm, place the sausagemeat mix along the centre of the pastry, brush the edges with water and roll up enclosing the filling, sealing at both ends. Place seam down onto a baking tray. Make some slashes across the top and brush with the egg.
7. Bake in the oven for 20 minutes then reduce the heat to 190°C/Gas 5 and bake for a further 30 minutes, cover with foili it it gets too brown.
8. Serve hot or cold on your picnic.

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