PICNIC PIE RECIPE | BBC GOOD FOOD
Provided by: Lulu Grimes
Categories: Lunch, Main course
Total time: 1 hours 15 minutes
Prep time: 25 minutes
Cook time: 50 minutes
Yield: Makes 2, each serving 6
|butter , for greasing|
|2 x 500g blocks puff pastry|
|350g sausagemeat or skinned sausages (pork & apple variety works well)|
|2 apples , peeled, cored and grated|
|2 onions , grated|
|2 tbsp thyme leaves|
|16 thick slices cooked ham , fat trimmed from edge|
|4 tbsp Dijon mustard|
|2 eggs , beaten to glaze|
- Heat oven to 190C/170C fan/gas 5. Butter 2 x 20cm springform tins or deep, loose-based tart tins. Cut one-third of the pastry off each block. Roll out the smaller pieces of pastry, then cut a circle from each to make the top of the pie – use a tin base as a template. Roll out two-thirds of the pastry from each block and line the tins, leaving a good amount of excess hanging over the edge.
- Mix the sausagemeat with the apples, onions and thyme, and divide into 4 portions. Line each pie with 4 slices of ham and spread 1 tbsp mustard over the ham in each pie. Add a quarter of the sausagemeat to each pie and press down to level it. Add another layer of ham and mustard to each, then the rest of the sausagemeat and level off the tops.
- Put the pastry lids on top and brush with beaten egg. Fold the excess pastry over and press gently. Trim off any wodgy bits to make the lid look as attractive as possible. Brush again with beaten egg and cut a steam hole in the centre. Bake for 50 mins or until a skewer pushed in through the steam hole comes out very hot. Cool in the tin for 15 mins, then release the sides of the tin and cool completely on a rack (still on the bases). Serve cold, cut into wedges with pickles and salad. Or slide off the base and wrap tightly in foil, then cling film and freeze.
Calories 631 calories, FatContent 44 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 26 grams protein, SodiumContent 3.39 milligram of sodium
PICNIC PIE | VEGETABLES RECIPES | JAMIE MAGAZINE
Provided by: Lizzie Harris
Total time: 2 hours 20 minutes
Yield: 10 to 12
|3 cloves of garlic|
|3 sprigs of fresh rosemary|
|2 large red onions|
|1 medium butternut squash|
|3 large red peppers|
|1 tablespoon balsamic vinegar|
|½ teaspoon golden caster sugar|
|600 g baby spinach|
|200 g ricotta cheese|
|60 g Parmesan cheese|
|unsalted butter for greasing|
|plain flour for dusting|
|640 g shortcrust pastry|
|1 bunch of fresh basil|
|100 g soft goat’s cheese|
|1 large free-range egg|
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and finely slice the garlic, pick and finely chop the rosemary leaves, discarding the stalks. Peel and slice the onions, and slice the aubergines and courgettes lengthways, roughly 5mm thick.
- Peel and cut the squash into 5mm slices, then place on an oven tray, season and drizzle over 3 tablespoons of oil. Roast on the top shelf of the oven for 35 minutes, or until soft, adding the garlic and rosemary after 20 minutes.
- Put the whole peppers on a second tray and place on the lower shelf of the oven for 35 minutes, or until blackened. Tip them into a bowl, cover with clingfilm and set aside for 10 minutes.
- Peel and discard the skins of the peppers, deseed, then slice the flesh into large pieces. Season, then place in a colander to drain.
- Heat 2 tablespoons of oil in a large pan over a medium heat and sweat the onions for 10 to 12 minutes, or until just caramelised. Stir in the balsamic and sugar and cook for another 5 minutes.
- Place a griddle pan over a medium-high heat. Brush the aubergine and courgette slices with oil and place on the hot griddle for 5 minutes, until soft and lightly charred (do this in batches). Turn and season them halfway through, then transfer to a plate. Set aside.
- Fill and boil the kettle. Put the spinach in a colander and pour over the boiling water to wilt it. Let it cool, then squeeze it dry, chop it up and pop it into a bowl.
- Add the ricotta to the spinach, then finely grate in the lemon zest and half the Parmesan. Season, stir to combine and set aside.
- Reduce the oven temperature to 180ºC/350°F/gas 4 and grease and flour a 23cm spring-form cake tin.
- On a floured surface, roll out 420g of the pastry, so it fits the base and sides of the tin. Carefully press the pastry into the tin, leaving a little overhang, and trim off any excess.
- Pick the basil leaves. Sprinkle half the basil and half of the remaining Parmesan over the pastry base, then layer up the veg. Begin with the courgettes and aubergines followed by a layer of the peppers, then the spinach. Spoon over the squash and onions, dot over pieces of the goat’s cheese, then scatter on the rest of the basil and Parmesan.
- Beat and brush the egg around the edge of the pie. Roll out the rest of the pastry, place it on top and crimp the edges with your fingers to seal. Poke a hole in the pastry top and brush with the beaten egg.
- Bake the pie in the oven for 45 minutes, or until golden, covering the top with kitchen foil for the last 10 minutes if it looks too dark.
- Leave the pie to cool in the tin on a wire rack for 10 minutes, then take it out of the tin to cool completely. Serve hot or cold.
Calories 536 calories, FatContent 33 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 15.4 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 13 g sugar, SodiumContent 2 g salt, FiberContent 6.4 g fibre
RUBY’S PICNIC PIE
Provided by: Ruby Tandoh
Yield: Makes 1 large pie
YOU WILL NEED: A FOOD PROCESSOR; 1 X 900G LOAF TIN (ABOUT 26 X 12.5 X 7.5CM), GREASED; A BAKING SHEET; A SMALL CAKE TIN TO SHAPE THE DECORATIONS (SEE RECIPE)
1 Heat your oven to 230°C/450°F/gas 8. Roast the vegetables for the filling in batches: put the red peppers into an oiled roasting tin and the aubergine slices into another lightly oiled roasting tin. Drizzle with a little more oil, then place both tins in the heated oven. Roast the peppers for 20–25 minutes until browned and blistered. Roast the aubergine for 25–30 minutes until golden (turn the slices over halfway through the cooking time so they colour evenly). Transfer each vegetable to a plate and leave to cool, then peel the peppers. Set aside until needed.
2 Roast the courgette in the same way as the aubergine; transfer to a plate and leave to cool.
3 Mix the onion slices with the garlic in an oiled roasting tin and sprinkle with a little more olive oil. Roast for 12–15 minutes until just starting to colour. Transfer to a plate and cool.
4 Cut the halloumi into slices about 3mm thick. Lay them in a non-stick frying pan set over medium heat and fry for about 1 minute on each side until golden brown. Transfer to a plate and leave to cool.
5 Put the couscous in a heatproof bowl. Stir in the boiling water, then leave for 5 minutes to swell and soften. Spoon half of the couscous into a food processor, add the tomatopaste and process briefly until combined. Tip the mixture back into the bowl of couscous and add the chopped herbs. Mix gently together. Taste and add seasoning as needed, then leave to cool.
6 Tip the mozzarella on to a plate and break up any clumps with your fingers. Set aside until needed.
7 To make the pastry, sift the flour, salt and baking powder into a large mixing bowl. Add the diced butter and rub in until the mixture looks like fine crumbs. Stir in enough of coldwater to make a firm but not stiff dough. Divide the dough: cut off 350g for the lattice for the tin; 350g for the pastry case; and 200g for the lattice lid. The remainder will be used for the decorations. Lightly knead each portion until smooth, then shape into a disc, wrap in clingfilm and chill for about 20 minutes until firm.
8 First make the lattice for the tin. Roll out the dough on a lightly floured worktop to a large, fairly thin rectangle. Cut into strips 3cm wide (you need some strips 30cm long and others 40cm long). Lay these on a baking sheet lined with baking paper and chill briefly until firm. Now arrange the strips in the greased tin so they are plaited into a lattice: startwith the 30cm strips, running them across the width of the tin, then weave in the 40cm strips down the length of the tin base and sides so they are evenly covered. Leave any excess pastry hanging over the rim of the tin. Freeze for about 5 minutes until firm, then brush lightly with milk.
9 Roll out the pastry for the case to a rectangle about 30 x 40cm. Gently fit into the tin on top of the lattice to cover the base and sides. Press out any wrinkles and air bubbles, and make sure there are no gaps or holes. Return the tin to the freezer for a few minutes to firm up the pastry.
10 Roll out the pastry for the lattice lid fairly thinly. Cut into 5 strips 30cm long and 2cm wide, and 8 strips 13 x 2cm. Arrange the strips on a baking sheet lined with flour-dusted baking paper to make a woven lattice that will fit the top of the pie. Chill in the fridge until firm while you fill the pastry case.
11 Heat your oven to 180°C/350°F/gas 4 with a baking sheet inside. Now fill the pie, making sure each layer is spread evenly and compactly – press down gently so there are no gaps – and seasoning lightly as you go. Start with a third of the couscous, then half the peppers arranged lengthways. Scatter over all the mozzarella, then add half the onion mixture. Top with the aubergine slices and then the rest of the peppers followed by half the remaining couscous. Arrange the courgette slices on top of this, then add the rest of onions followed by the halloumi. The last layer is couscous.
12 Brush the pastry rim with beaten egg, then carefully slide the pastry lattice on top. Press the edges together to seal. Trim off the excess pastry (keep this for the decorations). Neatly roll the sealed rim inwards to make an attractive edge and score lightly. Brush the top of the pie with beaten egg. Set the tin on the heated baking sheet and bake for 60–70 minutes until the pastry is a good golden brown.
13 While the pie is baking roll out the rest of the pastry fairly thickly – about 4mm – and cut into shapes for the decoration. You will need 2 handles each 20 x 2.5cm, 2 hinges each 6 x 2.5cm and 2 buckles each 3cm square (it’s worth making a few extra shapes in case of breakages). Use a cocktail stick to make the ‘stitch holes’ around the rim of the handles and buckles, and tiny strips to make the buckle decoration. Brush the shapes with beaten egg. Drape the handles and buckles over an upturned small cake or loaf tin (cover the tin with baking paper to prevent sticking), and set the hinges on a baking sheet lined with baking paper. Bake for 12–15 minutes until the shapes are a good golden brown. Cool.
14 Remove the cooked pie from the oven and leave to cool and firm up for 20 minutes before carefully unmoulding on to a baking sheet. Brush the sides of the pie with beaten egg to glaze, then return it to the oven to bake for 4–5 minutes until golden and shiny. Remove and leave to cool.
15 To finish, make up the caramel to attach the decorations. Put the sugar into a small heavy pan with 1 tablespoon water. Heat gently until the sugar has completely melted, then bring to the boil and cook until the syrup turns a dark golden colour. Remove from the heat and set the pan on a heatproof surface. Dip each end of the pastry handles into the caramel, then stick on to the pastry ‘basket’. Repeat with the hinges and the buckles. If the caramel starts to stiffen before you’ve finished just gently reheat it. Leave the pie until it is completely cold before slicing. Wrap and store overnightin the fridge.
Made by Ruby Tandoh on the final of The Great British Bake Off series 4, 2013. This recipe and all others cooked in the final of series 4 are available as a digital download to complement the hardback book, The Great British Bake Off: Everyday: Over 100 Foolproof Bakes.