picnic pork and egg pie

Pork and Egg Picnic Pie

Perfect for a picnic – this pie can be sliced as you need it. Takes a little time to make, but worth the effort for a substantial picnic pie. We would recommend using Cumberland Sausage for extra flavour. Save time by pre-boiling your eggs.
Keyword Lake District, picnic
search Breakfast and brunch, Lake District & Cumbria, Lunch/Light Bites, Main meals
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients

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

Instructions

  • 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.
  • Roll out the shortcrust pastry to the thickness of a pound coin.
  • 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.
  • 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.
  • Using your fingers, make a dip in the middle of the mince mixture that’s big enough to fit the eggs.
  • Cut the ends off all the eggs so you can line them up neatly end to end.
  • Cover the eggs with the rest of the mince mix, making sure it fits snugly around the eggs. Level the top.
  • Brush the edges of the shortcrust pastry with some of the beaten egg.
  • 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.
  • Carefully trim the edges with a pair of kitchen scissors.
  • Crimp the edges with your fingers.
  • 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.

Notes

https://www.olivemagazine.com/recipes/meat-and-poultry/picnic-pie/