Looking for new picnic ideas? You’re in the right place! Whether you're catering for a crowd or having lunch in the park, these tasty picnic bites from writer Marina Filipelli are what sunny days were made for!
Mini Pork Pies
Makes: 12
Prepare: 30–35 minutes, plus cooling time
Cook: 1 hour, 15 minutes
For the filling:
400g lean pork shoulder 200g rindless and boneless pork belly 150g rindless smoked streaky bacon 1 Bramley apple, cored, peeled and finely diced 60g cooked chestnuts, finely diced ½ tbsp chopped fresh sage 1 tsp fresh thyme leaves Light grating of nutmeg ½ tsp cayenne pepper ½ tsp English mustard powder I fat garlic clove, minced 1 tbsp chopped flat-leaf parsley Sea salt and freshly ground Black pepper
For the hot water crust pastry:
300g plain flour, plus a little extra for dusting 250g strong white flour ½ tsp caster sugar Good pinch of sea salt flakes, crushed Pinch of freshly ground black pepper 150g lard, diced 50g unsalted butter, diced, plus extra for greasing 200ml water 2 medium eggs, beaten
1. Cut the pork shoulder, belly and bacon into 0.5cm dice and mix well. Put two thirds of the meat into the bowl of a food processor and pulse until minced – you may need to do this in batches. Mix the diced and minced pork together in a bowl. Add the remaining filling ingredients, season well and mix to combine. Cover and chill until needed.
2. For the pastry, mix the flours, sugar and salt and black pepper in a large bowl and make a well in the centre. Put the lard, butter and water in a small pan set over a medium heat. Allow the lard and butter to melt into the water, increase the heat and bring to the boil. Roughly mix three quarters of the beaten egg into the well in the centre of the seasoned flour, add the hot water mixture and, working quickly, mix the dough together until smooth. Cover with a clean dish towel and set aside for 20 minutes until just cool enough to handle.
3. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease the holes of a 12-hole muffin tin with butter. Lightly dust the work surface with flour. Cut off about two thirds of the pastry, leaving the other third under the dish towel to keep it warm. Roll the larger piece out to a thickness of about 3mm. With a cookie cutter, cut out twelve 11cm circles and line the holes of the muffin tin, making sure that the pastry covers the base and sides of the holes, and that the top of the pastry just overhangs.
4. Pack the filling mixture into the pastry, mounding it up slightly in the middle. Roll out the remaining pastry and cut into twelve 8cm circles for the lids. Brush the edges o
