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A picnic pie cut up into slices on a wooden chopping board outside on a picnic blanket.

Picnic pie

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2.9 stars based on 10 ratings

Why not try making this picnic pie recipe to take on a picnic (or just for lunch in the garden)! You can pre-make it the day before and it will still taste amazing.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the pastry

  • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  • Salt
  • 195g 7 oz Butter (unsalted) cubed, cold
  • 125ml 4¼ fl oz Water cold
  • 1tsp 1tsp Lemon juice

For the filling

  • 1 1 Onion(s) large, diced
  • 250g 8⅞ oz Bacon rasher(s) chopped
  • 1 1 Bramley apple(s) large, diced
  • 675g 23⅞ oz Sausage meat
  • 9 9 Sage leaves chopped
  • 1tbsp 1tbsp Wholegrain mustard
  • 1 1 Egg(s) (free range) beaten

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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.

    Ingredients for this step

    • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
    • Salt
    • 195g 7 oz Butter (unsalted) cubed, cold
  2. Classic mode Step 2

    Mix the lemon juice and water together in a jug and pour it into the flour and butter mixture.

    Ingredients for this step

    • 125ml 4¼ fl oz Water cold
    • 1tsp 1tsp Lemon juice
  3. Classic mode Step 3

    Using a round tipped knife, cut across the mixture several times 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, a similar shape to a brick.

  4. Classic mode Step 4

    Roll the dough into a rectangle using more flour to stop it sticking to the surface or your rolling pin. Fold one 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.

  5. Classic mode Step 5

    Bring the pastry out of the fridge to warm. Preheat the oven to 210°C (fan 190°C, gas mark 7).

     

  6. Classic mode Step 6

    Fry the bacon and onion until golden brown, let them cool then in a large bowl mix with the apple, sausage meat, sage and mustard. Season with black pepper.

    Ingredients for this step

    • 250g 8⅞ oz Bacon rasher(s) chopped
    • 1 1 Onion(s) large, diced
    • 675g 23⅞ oz Sausage meat
    • 1 1 Bramley apple(s) large, diced
    • 9 9 Sage leaves chopped
    • 1tbsp 1tbsp Wholegrain mustard
  7. Classic mode Step 7

    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 beaten egg.

    Ingredients for this step

    • 1 1 Egg(s) (free range) beaten
  8. Classic mode Step 8

    Bake in the oven for 20 minutes then reduce the heat to 190°C (fan 170°C, gas mark 5) and bake for a further 30 minutes. Cover with foil if it gets too brown.

  9. Classic mode Step 9

    Serve hot or cold on your picnic.