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Picnic Pie

Isabella's picture
<p><a href="http://www.flickr.com/photos/procario/7517886322/">Image Credit</a></p>
Ingredients
  Veal 8 Ounce
  Chump end of pork 8 Ounce
  Streaky bacon slices 2 , diced
  Potato 1 Small, diced
  Garlic clove 1 Small, crushed
  Dried thyme 1 Pinch
  Ground allspice 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Stock 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Shortcrust pastry 6 Ounce
  Egg 1 , beaten
Directions

Heat the oven to 400°F (Gas Mark 6, 200°C).
Trim excess fat from the meat and cut the meat into small pieces.
Place it in a large bowl and mix in all the remaining ingredients with the exception of the pastry and beaten egg Cut off one third of the pastry and set the rest aside.
On a lightly floured surface, roll out the smaller piece of pastry.
Using a saucepan lid as a guide, cut out a circle 8 inches in diameter.
Place on a baking sheet.
Knead the pastry trimmings lightly into the remaining pastry.
Roll out and cut a circle 9 inches in diameter, again using a suitably sized plate or lid as a guide.
Pile the prepared meat mixture onto the smaller pastry round on the baking sheet, leaving a clear 1/2 inch border around the edge.
Brush the border with beaten egg.
Lift the larger pastry round, over a rolling pin, and cover the meat.
Pinch the pastry edges together firmly to seal, then decorate.
Knead and roll out the pastry trimmings and cut into leaf shapes to decorate the top of the pie.
Make a steam hole in the centre and glaze the pie all over with beaten egg.
Bake the pie for 1.0 minutes then reduce heat to 350°F (Gas Mark 4, 180°C) and bake for a further 65 minutes, or until the pie is golden brown.
Cover the pie with foil if it seems to be browning too much before the end of the cooking time.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Pork

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