This might just be the perfect picnic pie. Tasty, packed full of beef and stuffed with fat hardboiled eggs, this is a great pie for sharing and picnics with friends.
You will need one 2lb loaf tin.
- 1 packet of pre-rolled all butter puff pastry
- 4 eggs, soft boiled and shelled
- 2 leeks, finely chopped
- 1 clove of garlic, crushed
- 2 sausages, skinned
- 500g British beef mince (at least 10% fat)
- 1 tsp of wholegrain mustard
- 1 tbsp of onion chutney
- 1 tbsp of tomato puree
- A pinch of chilli flakes
- A pinch of nutmeg
- Salt and pepper
- A small handful of fresh herbs, finely chopped
- 1-2 tbsp of chopped gherkins
- Boil the eggs for about eight minutes, leave to cool in cold water then shell.
- Preheat the oven to 200 degrees.
- Cook the leeks in the oil and butter until they are soft, and put to one side.
- Put the beef, sausage-meat, garlic, mustard, onion chutney, tomato puree, herbs, nutmeg, chilli flakes, gherkins and salt and pepper into a bowl. Add the cooked leeks and mix well to evenly distribute the ingredients.
- Put baking paper in the tin. Lay the puff pastry sheet long-ways across the loaf tin on top of the baking paper.
- Put a thick layer (about a third) of the meat mixture onto the pastry in the tin. Lay the eggs on top then use the remaining mixture to fill around the eggs and layer on top.
- Bring together the two short ends of the pastry and gently pull together so the pastry is quite firm around the filling. Wet your finger with a little water and run it along the pastry where it will join (this will help it to seal) then crimp, pinch together to make a pleated seal.
- Put the loaf tin onto a baking tray.
- Beat an egg in a cup with a fork and brush the top of the pie generously with the beaten egg.
- Put into the oven to bake for 35-40 minutes.
- Leave to cool and stand in the tin for at least an hour before lifting it out and slicing. This pie keeps well in the fridge for a few days and it tastes even better after its chilled overnight.