Picnic pie

You'll need to put in some extra effort for this recipe, but the payoff will be great. This meaty picnic pie makes a mean, hearty meal


  • 500g block all-butter shortcrust pastry
  • 5 eggs, at room temperature
  • 200g thick-cut bacon, rind and fat removed and chopped
  • 6 herb pork sausages, skins removed
  • 400g lean pork mince
  • 2 tsp fennel seeds, toasted and crushed
  • chopped to make 1 tbsp parsley
  • chopped to make 1 tbsp tarragon
  • 1 egg, beaten to glaze
  • 200g  all-butter puff pastry


    1. Heat the oven to 190C/fan 170C/gas 5. Butter a 900g non-stick loaf tin. Cut a strip of baking paper the same width as the tin and line it, leaving the edges overhanging.
    2. Roll out the shortcrust pastry to the thickness of a pound coin.
    3. Use the pastry to line the tin. Carefully push it into the corners and mould it to fit the shape of the tin. Leaving a bit of pastry overhanging. Cook the eggs in boiling water for 7 minutes. Put in iced water to cool completely then peel off the shells.
    4. Put the bacon, sausages, mince, fennel and herbs in a bowl with 1 tsp salt and 1/2 tsp black pepper. Mix well using clean hands. Put half the mince mix in the bottom of the tin.
    5. Using your fingers, make a dip in the middle of the mince mixture that’s big enough to fit the eggs.
    6. Cut the ends off all the eggs so you can line them up neatly end to end.
    7. Cover the eggs with the rest of the mince mix, making sure it fits snugly around the eggs. Level the top.
    8. Brush the edges of the shortcrust pastry with some of the beaten egg.
    9. Roll out the puff pastry to 20p coin thickness and drape it over the top of the tin, pushing down gently so it sticks to the shortcrust.
    10. Carefully trim the edges with a pair of kitchen scissors.
    11. Crimp the edges with your fingers.
    12. Lightly score the top and glaze with the rest of the egg. Make a hole, put on a baking tray and bake for 1 hour. Cool in the tin then chill overnight. Turn out and cut into thick slices.