Pork and apple picnic pie
A sturdy shortcrust pie of herby pork and sharp apple that slices neatly, perfect for picnics.
- Time1 hr 30
- LevelMedium
- Costabout £0.90 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the olive oil in a frying pan and soften the onion for 5 minutes. Add the pork and cook for 8 minutes, breaking it up, until browned.
13 min - 2
Stir in the flour, sage, grated apple and crumbled stock cube. Add 100 ml water and simmer for 5 minutes until thick. Leave to cool completely.
5 min - 3
Heat the oven to 200°C (180°C fan) and put a baking tray in to heat up.
- 4
Roll out two thirds of the pastry and line a 20 cm loose bottomed tin, leaving a little overhanging the edge.
- 5
Spoon in the cold filling and press down. Roll out the rest of the pastry for a lid, brush the rim with egg, and press the lid on.
- 6
Trim and crimp the edges, make a small steam hole and brush all over with egg.
- 7
Bake on the hot tray for 40 minutes until deep golden. Cool fully before slicing.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.