Picnic Month | The Ultimate Picnic Pie

Here's the recipe - but it is more of a suggestion. Vegetarians need not feel left out as it is also delicious with roast butternut squash slices, ricotta and spinach and red peppers inside. Let us know what combination you try!

Takes: 20m prep, 50m in the oven
Feeds: 8 hungry people

You will need....
2 sheets ready rolled shortcrust pastry
8 sausages skinned
4 slices thick cut ham
4 tbs pesto
6 large slices of cooked chicken
1 egg beaten to glaze

Heat oven to 190C/170C fan/gas 5. Get a pie dish or a 18cm springform
cake tin. Line with one sheet of the pastry, making sure it fits snugly.
Place two pieces of ham on top of the pastry. Spread half the pesto on the top. Add half the sausage meat. Season. Place the chicken slices on top and then add the remaining sausage meat. Finish off with the last two slice of ham, spread with the pesto. Then roll over the remaining sheet of pastry and place it over the top, pinching it down at the sides of the tin. Brush over the beaten egg and place on any stars/hearts/or other pastry shapes you fancy. Pop in the oven for 50m or until brown on top. Allow to cool (this is important, as it helps it keep its shape) and you can take to the park/beach/woods in the tin so it is easy to carry. I like mine with some Picallili on the side.

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Claire & Lucy xx