• Total Time

    1h 30m
    • Prep Time

    • Bake Time

  • Serves

  • Skill Level

  • Dietary Needs

1 Review

5 star rating





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.


  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.

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

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

  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.

  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.

  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. Serve hot or cold on your picnic.

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  1. 5 star rating

    Easy to make, tasty and substantial. Keeps well in the fridge.

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