1950’s Picnic Pie – Lavender and Lovage

1950’s Picnic Pie is a wonderful recipe that my mum used to make frequently. Made with shortcrust pastry, stuffed with seasoned sausagemeat, bacon and onion.

A Fabulous Retro Double-Crust Pie Recipe

1950’s Picnic Pie is a wonderful recipe that my late mum used to make on a regular basis. Made with shortcrust pastry, and stuffed with sausagemeat, bacon and onions.

She used so as to add diced tomatoes through the summer season too, in addition to a bit little bit of cheese, nevertheless it’s primarily a sausage and onion pie, and simpler to make than a conventional pork pie.

The unique recipe got here from a 1950’s ladies’s journal, which advised utilizing sausagemeat, however I normally use prime quality sausages, with out their skins.

Mum all the time made this 1950’s Picnic Pie the day earlier than we would have liked it, so the filling would agency up and it was simpler to slice. It additionally tastes higher at room temperature too.

I made my personal shortcrust pastry final time I made this pie, however store purchased ready-made pastry additionally works nicely if you’re in need of time, particularly the butter shortcrust pastry.

For a crispy backside pastry crust, pre-heat a baking sheet earlier than you set the pie in to cook dinner – and attempt to use a metallic pie tin or enamel pie plate, as they bake higher.

I  used a small Pyrex pie plate final time I made this, and it was effective as I did pre-heat a metallic baking tray beforehand, which helped crisp the underside crust.

I used 95% pork sausages with solely 5% fats, this makes for a firmer and tastier filling, we discover, and I all the time use smoked bacon, simply as my mum used to do.

I hope you take pleasure in this pretty old school double curst pie if you happen to make it. Serve it with potato salad, coleslaw, salad, pickles and chutney for a picnic.

Or, with mashed potoes, gravy and steamed seasonal veggies (or baked beans) for a essential meal. Permit it to chill barely when serving it heat, so the filling doesn’t crumble or break up.

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1950’s Picnic Pie Recipe

1950’s Picnic Pie

Yield:
6 slices

Prep Time:
20 minutes

Prepare dinner Time:
45 minutes

Complete Time:
1 hour 5 minutes

1950’s Picnic Pie is a wonderful recipe that my late mum used to make on a regular basis. Made with shortcrust pastry, and stuffed with sausagemeat, bacon and onions.

She used so as to add diced tomatoes through the summer season too, in addition to a bit little bit of cheese, nevertheless it’s primarily a sausage and onion pie, and simpler to make than a conventional pork pie.

The unique recipe got here from a 1950’s ladies’s journal, which advised utilizing sausagemeat, however I normally use prime quality sausages, with out their skins.

Mum all the time made this 1950’s Picnic Pie the day earlier than we would have liked it, so the filling would agency up and it was simpler to slice. It additionally tastes higher at room temperature too.

I made my personal shortcrust pastry final time I made this pie, however store purchased ready-made pastry additionally works nicely if you’re in need of time, particularly the butter shortcrust pastry.

For a crispy backside pastry crust, pre-heat a baking sheet earlier than you set the pie in to cook dinner – and attempt to use a metallic pie tin or enamel pie plate, as they bake higher.

I used a small Pyrex pie plate final time I made this, and it was effective as I did pre-heat a metallic baking tray beforehand, which helped crisp the underside crust.

I used 95% pork sausages with solely 5% fats, this makes for a firmer and tastier filling, we discover, and I all the time use smoked bacon, simply as my mum used to do.

I hope you take pleasure in this pretty old school double curst pie if you happen to make it. Serve it with potato salad, coleslaw, salad, pickles and chutney for a picnic.

Or, with mashed potoes, gravy and steamed seasonal veggies (or baked beans) for a essential meal. Permit it to chill barely when serving it heat, so the filling would not crumble or break up.

Elements

• 340g (12ozs) shortcrust pastry
• Filling:
• 400g skinned sausages, or sausagemeat
• 50g (2ozs) smoked streaky bacon, diced small
• 1 small onion, peeled and finely diced
• 1 massive egg, crushed
• 1 massive ripe tomato, finely diced and drained (elective)
• 50g (2ozs) grated Cheddar cheese (elective)
• 2 teaspoons recent parsley, chopped
• salt and pepper, to style
• Glaze:
• 1 small egg, crushed

Directions

1. Pre-heat the oven to 190C/375F/Gasoline mark 5 and grease a 8″ (20cm) pie plate.
2. On a floured board roll out the pastry and lower it in half. Line the greased pie plate with half of the pastry. Trim of the surplus pastry.
3. Combine all the filling substances collectively, utilizing moist palms so it’s combined completely. Season to style.
4. Spoon the filling substances into the pastry case.
5. Roll out the remaining pastry and canopy the filling with the pastry, sealing across the edges along with your thumb, or with a knife/fork. (You possibly can brush some crushed egg on the border earlier than sealing)
6. Trim the perimeters and brush the crushed egg all around the pie crust, make two a cuts for air holes within the high and enhance with extra pastry if desired.
7. Bake for 40 to 45 minutes, or till the crust is darkish golden brown and crisp; enable to chill for five minutes earlier than reducing into slices.
8. Retains nicely within the fridge for upto 3 days. Additionally freezes nicely for upto 2 months.

Notes

For do-it-yourself shortcrust pastry comply with this recipe:

340g SR flour (12 ozs)160g butter (6 ozs)chilly water (to combine, about 30ml)pinch of salt

1. Combine flour and salt in basin, rub within the butter till it resembles effective breadcrumbs.2. Utilizing a knife to chop and stir, combine with chilly water to kind a stiff dough. Don’t over combine, mild of hand is greatest.3. Permit pastry dough to relax and “loosen up” for half-hour, in a fridge or a cool place, cowl the bowl or put the pastry in some cling movie.

Vitamin Info

Yield 6

Serving Measurement 1

Quantity Per Serving

Energy 314Complete Fats 25gSaturated Fats 9gTrans Fats 0gUnsaturated Fats 13gLdl cholesterol 108mgSodium 768mgCarbohydrates 9gFiber 1gSugar 4gProtein 13g