Picnic pies

Ingredients

• 450 gplain flour
• 1/2 tspsalt
• 1 tbspicing sugar
• 1egg, beaten
• 200 mlwater
• 80 gbutter
• 80 glard
• 1onion, finely chopped
• 2 clovesgarlic, crushed
• 1apple, cored and grated (no need to peel)
• 1 handfulprunes, pitted and chopped
• to tasterosemary, chopped
• 1 dashbrandy
• 2 tbspbreadcrumbs
• to tastesalt
• to tasteblack pepper
• 400 gsausage meat
• to tasterosemary, chopped
• to tastethyme, chopped
• to tastenutmeg
• to tastesalt
• to tasteblack pepper
• to tastepiccalilli

Instructions

1. 1

   Mix the flour

   For the hot water crust pastry, combine the flour, 1/2 tsp salt and icing sugar in a large bowl. Make a hollow in the centre and add the beaten egg, then scatter a generous amount of flour over it.

2. 2

   Make the pastry

   Put the water, lard and butter in a pan and bring gradually to the boil over a medium heat. Pour the boiling liquid into the flour mixture, stirring with a knife, then knead until smooth and evenly coloured.

3. 3

   Use it straightaway

   Shape the pastry without resting it, as it will become very hard and difficult to handle if left to stand.

4. 4

   Divide the pastry

   For eight smaller pies, split the pastry in half and wrap one half in cling film. Keep it in the fridge to use for the lids; alternatively, use larger glasses to make four bigger pies.

5. 5

   Shape the cases

   Grease 8 small, straight-sided glasses or jars with a little oil. Divide the pastry into 8 pieces and roll each to 1/4 inch thick.

6. 6

   Chill the cases

   Drape a pastry sheet over each glass and smooth it down until it reaches 2 1/2 inches down the sides. Cut 8 strips of baking parchment, wrap one around each case and secure with string, then chill for approximately half an hour to firm up.

7. 7

   Cook the stuffing

   Soften the onion, apple and garlic in a generous knob of butter until translucent. Add the prunes, rosemary and seasoning, stir for a couple of minutes, then pour in the brandy and let the alcohol burn off before adding the breadcrumbs.

8. 8

   Cool the stuffing

   Stir until the breadcrumbs begin to swell, check the seasoning, then transfer the mixture to a cold bowl and leave it to cool.

9. 9

   Heat the oven

   Preheat the oven to 180°C/gas mark 4.

10. 10

    Fill the cases

    Mix the sausage meat with the rosemary, thyme, nutmeg, salt and black pepper. Slide the pastry cases off the glasses and place them on a baking tray. Press sausage meat into each case to one-third full, followed by a layer of stuffing and another layer of sausage meat.

11. 11

    Add piccalilli

    Press a shallow hollow into the top layer of sausage meat in each pie and add a small spoonful of piccalilli.

12. 12

    Cut the lids

    Take the reserved pastry from the cling film and roll it to the same thickness as the cases. Cut out 8 rounds for the lids.

13. 13

    Seal the pies

    Dampen the pastry edges lightly and place a lid on each pie. Crimp the edges together with your fingers, brush the tops with egg yolk and cut a small slit in the centre of each lid to let steam escape.

14. 14

    Bake and cool

    Bake for 40 minutes, until golden and cooked through. Leave the pies to cool before eating.

What are picnic pies?

These are individual savoury pies made with hot water crust pastry, a sturdy dough often used for hand-held British pork pies. Their firm cases make them practical to carry and eat away from the table.

This version layers seasoned sausage meat with a gently sweet stuffing of apple and prunes, plus a little piccalilli. The contrast of savoury filling, fruit and tangy pickle gives each pie plenty of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1060 calories, 29g protein, 105g carbs, 57g fat.

The flour and breadcrumbs provide most of the carbohydrates, while the butter, lard and sausage meat contribute much of the fat. Sausage meat supplies most of the protein, with additional fat from the pastry. Pair a serving with salad or crunchy vegetables to add freshness and balance the rich filling.

Why hot water crust works

Hot water pastry is mixed with liquid heated alongside butter and lard, which makes it pliable enough to shape while warm. Work promptly: as it cools, it becomes much firmer and harder to mould.

The recipe shapes the cases over small glasses or jars, then supports them with parchment while they chill. This helps the sides hold their shape as you fill them.

Build flavour into the stuffing

Fruit and aromatics: soften the onion, apple and garlic until translucent before adding prunes and rosemary. This gives the stuffing a savoury base with a mild sweetness.

Breadcrumbs and brandy: let the alcohol burn off before stirring in the crumbs. They swell in the mixture and help bring the stuffing together; cool it before assembling the pies.

Layer without gaps

Sausage meat: press the first layer firmly into the case, particularly around the bottom and sides. Add the stuffing, then cover it with a second layer of meat so the filling is enclosed.

Piccalilli: make a shallow well in the top layer and add just a small spoonful. Keep it away from the pastry rim so the lids can seal cleanly.

Check the pastry and filling

Look for evenly golden lids and cases as a visual cue that the pastry has baked. The recipe gives a baking time of 40 minutes at 180°C/gas mark 4.

Make a small vent in each lid before baking so steam can escape. Let the pies cool before eating, which also makes them easier to handle and pack.

Serve for a picnic

These pies can be eaten once cooled, making them a useful make-ahead option for a picnic or packed lunch. Piccalilli alongside adds extra tang for anyone who likes a sharper pickle flavour.

For a balanced plate, serve a pie with a crisp green salad or crunchy raw vegetables. If eating outdoors, pack the cooled pies securely and keep them chilled until it is time to eat.

Recipe notes & tips

• Shape the pastry cases as soon as the hot water dough is kneadable, before it cools and stiffens.
• Keep the reserved pastry for the lids wrapped and chilled while you prepare the filling.
• Let the stuffing cool before layering it with the sausage meat.
• Press the sausage meat firmly into each case to reduce air pockets.
• Keep piccalilli away from the edges so it does not interfere with sealing.
• Allow the pies to cool fully before packing them for a picnic.

Variations

• Change the fruit: use chopped dried apple in place of the prunes for a different sweet note.
• Adjust the herbs: vary the rosemary and thyme to suit the sausage meat you have.
• Use larger moulds: shape four bigger pies instead of eight mini pies, as suggested in the method.
• Serve with extra pickle: offer piccalilli on the side for a sharper accompaniment.
• Add a salad: serve with dressed leaves or crunchy vegetables for a fresher plate.

Common mistakes to avoid

• Letting the pastry rest: it can become hard to work with, so shape the cases while the dough is still pliable.
• Using warm stuffing: it can make assembly awkward, so cool it in a cold bowl first.
• Filling loosely: gaps can leave an uneven pie, so press the sausage meat down firmly in each layer.
• Overfilling with piccalilli: pickle on the rim can prevent a good seal, so keep the spoonful in a shallow hollow.
• Skipping the steam vent: trapped steam can affect the lid, so cut a small slit in the centre of each one.
• Eating straight from the oven: the pies need time to cool, so leave them before serving or packing.

How to store

Cool the pies completely, then store them in an airtight container in the fridge and eat within 2 days. Reheat in an oven at 180°C until piping hot throughout, or serve cold after keeping them chilled.

Frequently asked questions