VEGGIE RAINBOW PICNIC PIE
Packed with veggies, feta and egg, this vegetarian pastry is part tortilla, part pie. Bursting with summer colours, it'll provide the wow factor at any picnic
Provided by Good Food team
Categories Lunch, Supper
Time 2h25m
Yield Serves 12-14
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden and boil the potatoes for 8 mins until soft. Drain the potatoes and leave the veg to cool.
- Reduce oven to 180C/160C fan/gas 4. Line a 20cm x 30cm baking tin with a long double thickness strip of parchment (this will help you to lift out the pie once cooked). Squeeze the two blocks of pastry together, then roll out on a floured surface - the pastry should be about the thickness of a £1 coin. Use the pastry to line the tin, leaving any excess pastry hanging over the edges.
- Sprinkle the breadcrumbs over the base of the pastry. Layer in the beetroot slices, peppers, squash, onions, feta, potatoes, peas and herbs (in that order for a nice rainbow effect), seasoning well between each layer. Beat the eggs and pour slowly over the filling until most of it has sunk through the layers, saving a little to glaze the top. Brush some egg over the overhanging pastry then lay the rolled pastry sheet on top. Press the pastry sheets together, then use some kitchen scissors to trim the excess pastry, leaving about 2cm. Roll the edges in to seal, then press them firmly with a fork. Brush with egg, sprinkle with seeds, then use the fork prongs to mark out 12 portions. Bake for 1 hr 20 mins until the pastry is golden and crisp. Leave to cool completely before slicing, or chill for up to two days before serving.
Nutrition Facts : Calories 486 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
CHICKEN & STUFFING PICNIC PIE
Making suet shortcrust pastry from scratch is satisfying and ideal for this king-sized chicken pie with sausage, sage and onion
Provided by Sarah Cook
Categories Main course
Time 1h50m
Number Of Ingredients 8
Steps:
- Season the chicken breasts. Heat the oil in a frying pan over a high heat and brown the chicken very quickly on each side - you might need to fry these in batches. Don't worry about cooking the chicken all the way through. Set aside.
- Set aside 2 tbsp of the stuffing mixture. Make up the rest using half the amount of water that the packet says.
- Make the pastry by tipping the flour into a food processor with 1 tsp salt. Add the butter and suet, and whizz to fine crumbs (or rub in with your fingers if you don't have a food processor). With the motor running (or stir with a fork), dribble in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cover one-third while you roll out the rest to line an oiled, 20cm round springform or loose-bottomed tin.
- Spoon the stuffing into the base of the pie, packing down well and smoothing the top. Arrange the chicken pieces over, cutting to fit like a jigsaw puzzle to fill in any gaps. Squeeze sausagemeat from skins and press evenly over the top, then scatter over the reserved dry stuffing. Roll out the reserved pastry until big enough to cover the pie with an overlap. Brush the edge of the pie with egg, then lift on the pastry lid and press edges to seal before trimming and rolling down excess to thoroughly seal.
- Decorate by crimping the edges or pressing them with the prongs of a fork, then cut a little hole in the middle of the pastry to let steam escape. Brush all over with more egg (don't throw the leftover egg away).
- Heat oven to 200C/180C fan/gas 6 and bake for 50 mins. Brush all over again with egg and cook for another 10 mins. Cool in the tin, then thickly slice for a picnic or lunch. Or wrap well in cling film and freeze for up to 3 months.
Nutrition Facts : Calories 539 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2 milligram of sodium
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- 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.
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