Hidden inside a flaky pastry crust, this hearty pie combines two favourites rolled into one, sausage rolls and Scotch eggs. It’s the perfect choice for summer picnics – just don’t forget to pop a bottle of Zinfandel Rosé, with its creamy, strawberry undertones, into your hamper to serve alongside.
- Preheat the oven to gas 6, 200°C, fan 180°C. Simmer 4 eggs in a pan of boiling water for 3 minutes. Drain, then run under cold water for 1 minute. Cool, then peel and set aside.
- Heat the oil in a large frying pan. Add the onion and leeks with some seasoning; fry over a low heat for 5 minutes, until softened. Transfer to a large bowl and leave to cool. Add the sausagemeat, herbs, bacon, crème fraîche, mustard, breadcrumbs and cheese to the leek mixture. Mix and season well.
- Unroll 1 pastry sheet onto a greased baking tray. Arrange half of the sausage filling down the middle, leaving a 5cm (2in) border, then top with a row of whole eggs. Top with the remaining sausage mixture, packing it firmly around the eggs. Brush the pastry edges with beaten egg.
- Roll out the second pastry sheet, then drape over the filling; pressing down to seal. Trim the excess pastry, then crimp the edges. Use the trimmings to decorate the pie, if you like.
- Brush with the remaining beaten egg. Slash the top of the pie to allow the steam to escape. Chill for at least 10 minutes or for up to 2 days (if making ahead, brush with egg just before baking). Bake on the middle shelf for 55 minutes, until golden. If the pie is browning too quickly, transfer to the bottom shelf and reduce the temperature to gas 4, 180°C, fan 160°C. Leave to rest for 10 minutes. Serve warm or at room temperature.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.