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Ham and pickle picnic pies


Makes: 6
timePrep time: 50 mins
timeTotal time:
Ham and pickle picnic pies
Recipe photography by Martin Poole

Ham and pickle picnic pies

All the best bits of a ploughman’s wrapped up in a handy portable pie

Makes: 6
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
435Kcal
Fat
27gr
Saturates
15gr
Carbs
33gr
Sugars
7gr
Fibre
2gr
Protein
14gr
Salt
2.1gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 200g cherry tomatoes, halved
  • 1 tsp caster sugar
  • 1 tsp flaky sea salt
  • 1 tbsp olive oil
  • 2 medium eggs
  • 100ml whole milk
  • 75ml single cream
  • ½ tbsp wholegrain mustard
  • 2 tbsp chopped chives
  • 6 tbsp sweet pickle
  • 50g shredded ham hock
  • 10g Parmesan, finely grated
For the pastry
  • 200g plain flour, plus extra to dust
  • 100g cold salted butter, diced
  • 50g extra-mature cheddar, grated
  • 25g Parmesan, finely grated
  • 1 medium egg yolk, beaten with 2 tbsp chilled water

Step by step

Get ahead
Roast the tomatoes and make and bake the pastry cases a day ahead. The pies are best served freshly baked, but can be chilled for 2-3 days.
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Put the cherry tomatoes in a roasting tray, cut-side up. Sprinkle with the sugar and salt and drizzle on the oil. Roast for 45 minutes until soft and sticky. Set aside and turn the oven off.
  2. Meanwhile, make the pastry. Put the flour and butter in a food processor and blitz to fine crumbs. Add both cheeses, pulse to combine then add the egg yolk mixture and blitz. Bring together, wrap and chill for around an hour.
  3. Line a baking tray with baking paper and place 6 metal poaching rings on the tray (9cm diameter, 3cm high), or use mini tart tins. Roll out the pastry on a floured surface and stamp out 6 circles, about 13cm in diameter, re-rolling as necessary. Press the pastry into the rings, pushing it down into the base and securely against the sides. Trim the edges then pop the tray in the freezer for 15 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
  4. Line each pastry case with crumpled baking paper and baking beans; bake for 20 minutes. Remove the baking beans and paper; bake for 5 minutes more to dry out the pastry. Reduce the oven to 180°C, fan 160°C, gas 4.
  5. Whisk together the eggs, milk, cream, mustard and chives. Season well. Add a tablespoon of pickle in the base of each pie, then scatter in the ham and roasted tomatoes. Slowly pour in the filling mixture until it comes almost to the top. Sprinkle with the Parmesan and bake for 20-25 minutes, or until the filling is just set, but still with a bit of a wobble. Leave to cool. Can be enjoyed warm, or chilled and served as part of a picnic.

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