This summer holiday saw me having picnics with friends and family. We visited my parks and enjoyed the sunshine to its fullest. It was fun preparing for the picnics. Planning on what food to pack was what I looked forward to. We tried many foods worthy, but, of all the foods we experimented with PICNIC PIE topped the list.

I love everything about this pie, from sourcing for the ingredients to its simplicity and the full flavour. This for sure is the food I am including to the family menu. It is easy to make. It is delicious and it keeps in the refrigerator for few days without any worries.

Another amazing fact of PICNIC PIE is the fact that it’s full of protein and it is filling. It is also exciting to know that it is great to share with friends and family.

To make my high protein picnic pie, you will need the following ingredients

Ingredients

Short crust pastry 700g

Lean mince meat 500g

6 Herb Sausages (skin removed)

Mixed herbs 1 Tablespoon

Fresh parsley 1 Tablespoon

Crushed Black Pepper corns

5 Medium sized  boiled eggs

1 Medium egg beat for glazing

To start with, preheat the oven to 190C/ fan 170C/gas mark 5. Then roll up your sleeves and wash your hand. Cut a strip of baking paper the same width as the baking tin you will be using and line it, leaving the edges overhanging.

Now roll out the 500g of 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 until boiled. Peel and set aside.

Put the sausages, mince, mixed herbs in a bowl with salt to taste and half a teaspoon of 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 for balance. 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.

The next is to roll out the rest of the 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. Use your fingers to crimp up the edges.

Score the top and glaze with the rest of the egg. Make a small cut in the middle to let steam out, put on a baking tray and bake for 1 hour. 

Let your pie cook thoroughly. Cool and cut into slices to serve.