Monday, 28 October 2013

Porkie Picnic Pie - Star Baker Week 10!

This bake is inspired by a pork pie.
I love pork and pickle pies but I wanted to do something a little bit different.
My Porkie Picnic Pie is layered with ham, chutney, sausage meat and red onions with a layer of black pudding running through the middle.
The pastry is a plain flour crossed with a sage pastry.
After seeing poor Kimberley's picnic pie with a soggy bottom, I have played it safe and pre cooked my meat before putting into my picnic pie.
I am so proud to say that this pie won me Star Baker for week 10 of the Great Bloggers Bake Off that is hosted by the lovely Jenny and Helen at
Now I want to share my recipe on A Mummy Too's Recipe of the Week. There are some fantastic recipes at so check them out!
Porkie Picnic Pie
Sage Pastry
125g plain flour
65g chilled butter cubed
Pinch of salt
2 tspn dried sage
1 egg yolk
30 mls water
Plain Pastry
125g plain flour
65g chilled butter cubed
Pinch of salt
1 egg yolk
30 mls water
Sausage meat
Real ale chutney
Black pudding
Red onions
1 - Make the plain pastry by adding the flour, butter and salt to a food processor and blitz until you bread crumbs consistency
2 - Add the egg yolk and water and blitz until it is starting to come together
3 - Remove from the food processor and form a ball, wrap in cling film and flatten into a disc
4 - To make the sage pastry do as before but add the sage with the flour
5 - Place both pastry discs into the fridge and chill for at least 30 minutes
6 - To prepare the filling heat the oven to 180C
7 - Take the sausage meat and divide into two pieces and shape into rectangular shapes that will fit into the loaf tin that you will be using for the pie
8 - Place into the oven on a grill rack so that any fat juices are drained away from the meat
9 - Once cooked on both sides remove from the oven and leave on one side
10 - Take the black pudding and slice, then place into the oven until cooked on both sides and place on one side
11 - Take the pastry from the fridge and roll out
12 - Do the same with the sage pastry, then cut out even strips
13 - Lay the strips, evenly spaced over the plain pastry and roll so that the two pastries are mixed but still visibly different
14 - Line the loaf tin with baking paper this will make it easier to remove the pie
15 - Place the bottom pastry into the loaf tin
16 - Add a layer of ham, a layer of chutney, a layer of sausage meat, a layer of red onions, the black pudding, a layer of red onion, a layer of sausage meat, a layer of chutney and the final layer of ham


17 - Top with the sage pastry, glaze and place in the oven for 45 - 60 minutes
18 - For the handle roll some pastry and wrap with a thin roll of sage pastry, glaze and place in the oven with the pie
Link up your recipe of the weekGBBOo10.png


  1. Clever, I may have a go at making a veggie version soon, or hold out for next summer - picnic season is seriously over :(

  2. Thank you! I'd love to do a veggie one too. I did a real meaty one for my hubby as he always complains I don't do enough meaty ones :-)

  3. This is SO impressive. I don't think I'd even dare attempt it! Pinned! Thanks so much for linking up to #recipeoftheweek. There's a fresh linky live now - would love you to pop over and join in with another fab recipe :)


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