Picnic-pie

Picnic pie

An amazing pie that reveals a hidden wow factor!

By , 20 June 2017

(2 votes)

Picnic pie
  • 2 Hours

  • Serves: 18

Nutritional Info
Each 130g serving contains
  • Energy

    1126KJ

    269KCAL

    13%
  • Fat

    15.5g

    med

    22%
  • Saturates

    6.9g

    high

    35%
  • Sugars

    2.2g

    low

    2%
  • Salt

    0.36g

    low

    6%
of your reference intake.
Typical energy values per 100g: 866kJ/207kcal.
Ingredients
  • 400g plain flour
  • 100g unsalted butter, diced
  • 100g lard 
  • ½ x 400g pack Asda Sweet Potato & Butternut Squash
  • 1 large red onion, thickly sliced
  • 2tbsp rapeseed oil
  • 1tbsp dried sage
  • 300g mushrooms, sliced
  • 1 clove garlic, crushed
  • 1tbsp finely chopped parsley
  • 250g ricotta
  • 200g frozen spinach, defrosted and excess moisture squeezed out
  • 20g Parmesan, finely grated
  • ¼tsp ground nutmeg
  • 3 Melis Roasted Red Peppers, cut open and patted dry
  • 2 cooked chicken breasts, (skin removed), sliced
  • 130g Extra Special Thickly Carved Honey Roast Ham
  • 1 large egg, beaten
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • To make the pastry, put the flour, butter and lard in a processor and pulse to coarse breadcrumbs – or rub in with your fingertips.

  • Transfer to a bowl and add 125ml chilled water.

  • Bring together with a palette knife, transfer to a floured board and knead to a dough.

  • Wrap in clingfilm and refrigerate until needed.

  • On a baking sheet, toss together the sweet potato and squash mix, the red onion and 1tbsp of the oil. Bake for 25 mins until golden and tender. Transfer to a bowl, add the sage and roughly mash with a fork. Set aside.

  • Meanwhile, fry the mushrooms and garlic in the remaining oil for 4-5 mins until softened and any liquid has evaporated. Transfer to a bowl and stir in the parsley. Set aside to cool.

  • In a small bowl, combine the ricotta, spinach, Parmesan and nutmeg.

  • Roll out two-thirds of the pastry on a lightly floured surface and line a 20cm round springform tin. Spread the base with the veg mash, add a layer of red pepper, then the chicken, mushrooms and ham. Top with the ricotta mixture.

  • Roll out the reserved pastry into a round, big enough to cover your pie with a small overlap. Brush the edge of the pie with egg and top with the pastry lid, press down to seal and remove any excess with a sharp knife. Crimp the edges with your fingers to seal completely, then cut a small hole in the middle to allow the steam to escape during cooking. Brush the top with egg and bake for 50-60 mins until the crust is golden and crisp.

  • Take out of the oven and allow to cool completely in the tin. Turn out and cut into slices to serve.