1950’s Picnic Pie – Lavender and Lovage

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

A Fabulous Retro Double-Crust Pie Recipe

1950’s Picnic Pie is a fabulous recipe that my late mum used to make all the time. Made with shortcrust pastry, and filled with sausagemeat, bacon and onions.

She used to add diced tomatoes during the summer too, as well as a little bit of cheese, but it’s essentially a sausage and onion pie, and easier to make than a traditional pork pie.

The original recipe came from a 1950’s women’s magazine, which suggested using sausagemeat, but I usually use high quality sausages, without their skins.

Mum always made this 1950’s Picnic Pie the day before we needed it, so the filling would firm up and it was easier to slice. It also tastes better at room temperature too.

I made my own shortcrust pastry last time I made this pie, but shop bought ready-made pastry also works well if you are short of time, especially the butter shortcrust pastry.

For a crispy bottom pastry crust, pre-heat a baking sheet before you put the pie in to cook – and try to use a metal pie tin or enamel pie plate, as they bake better.

I  used a small Pyrex pie plate last time I made this, and it was fine as I did pre-heat a metal baking tray beforehand, which helped crisp the bottom crust.

I used 95% pork sausages with only 5% fat, this makes for a firmer and tastier filling, we find, and I always use smoked bacon, just as my mum used to do.

I hope you enhoy this lovely old-fashioned double curst pie if you 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 main meal. Allow it to cool slightly when serving it warm, 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

Cook Time:
45 minutes

Total Time:
1 hour 5 minutes

1950’s Picnic Pie is a fabulous recipe that my late mum used to make all the time. Made with shortcrust pastry, and filled with sausagemeat, bacon and onions.

She used to add diced tomatoes during the summer too, as well as a little bit of cheese, but it’s essentially a sausage and onion pie, and easier to make than a traditional pork pie.

The original recipe came from a 1950’s women’s magazine, which suggested using sausagemeat, but I usually use high quality sausages, without their skins.

Mum always made this 1950’s Picnic Pie the day before we needed it, so the filling would firm up and it was easier to slice. It also tastes better at room temperature too.

I made my own shortcrust pastry last time I made this pie, but shop bought ready-made pastry also works well if you are short of time, especially the butter shortcrust pastry.

For a crispy bottom pastry crust, pre-heat a baking sheet before you put the pie in to cook – and try to use a metal pie tin or enamel pie plate, as they bake better.

I used a small Pyrex pie plate last time I made this, and it was fine as I did pre-heat a metal baking tray beforehand, which helped crisp the bottom crust.

I used 95% pork sausages with only 5% fat, this makes for a firmer and tastier filling, we find, and I always use smoked bacon, just as my mum used to do.

I hope you enhoy this lovely old-fashioned double curst pie if you 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 main meal. Allow it to cool slightly when serving it warm, so the filling doesn’t crumble or break up.

Ingredients

• 340g (12ozs) shortcrust pastry
• Filling:
• 400g skinned sausages, or sausagemeat
• 50g (2ozs) smoked streaky bacon, diced small
• 1 small onion, peeeled and finely diced
• 1 large egg, beaten
• 1 large ripe tomato, dinely diced and drained (optional)
• 50g (2ozs) grated Cheddar cheese (optional)
• 2 teaspoons fresh parsley, chopped
• salt and pepper, to taste
• Glaze:
• 1 small egg, beaten

Instructions

1. Pre-heat the oven to 190C/375F/Gas mark 5 and grease a 8″ (20cm) pie plate.
2. On a floured board roll out the pastry and cut it in half. Line the greased pie plate with half of the pastry. Trim of the excess pastry.
3. Mix all of the filling ingredients together, using wet hands so it is mixed thoroughly. Season to taste.
4. Spoon the filling ingredients into the pastry case.
5. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing)
6. Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired.
7. Bake for 40 to 45 minutes, or until the crust is dark golden brown and crisp; allow to cool for 5 minutes before cutting into slices.
8. Keeps well in the fridge for upto 3 days. Also freezes well for upto 2 months.

Notes

For homemade shortcrust pastry follow this recipe:

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

1. Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.2. Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.3. Allow pastry dough to chill and “relax” for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.

Nutrition Information

Yield 6

Serving Size 1

Amount Per Serving

Calories 314Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 108mgSodium 768mgCarbohydrates 9gFiber 1gSugar 4gProtein 13g