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

http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html

http://www.mummymishaps.co.uk/category/gbbo

Now I want to share my recipe on A Mummy Too's Recipe of the Week. There are some fantastic recipes at http://www.amummytoo.co.uk/2013/10/extraordinary-recipeoftheweek/ so check them out!

 

Porkie Picnic Pie

Ingredients

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

Filling

Ham

Sausage meat

Real ale chutney

Black pudding

Red onions

Method

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