This ultimate picnic pie combines two favourites into one – sausage rolls and Scotch eggs! With a flaky pastry crust, this delicious pie is the perfect choice for summer picnics! You can even prep it up to 2 days in advance. Serve with a light salad and piccalilli.

Ready in: 2 hours

Serves: 10

Ingredients

5 eggs, 1 beaten
1 tbsp olive oil
1 onion, finely chopped
225g leeks, trimmed and sliced
800g sausage meat
2 tbsp chopped sage leaves
Small bunch flat-leaf parsley, chopped
4 rashers streaky bacon, chopped
3 tbsp crème fraiche
1 tbsp wholegrain mustard
60g breadcrumbs
40g Cheddar, grated
2 packs ready-rolled puff pastry

Method

1. Preheat oven to 200C. Place 4 eggs in a pan of boiling water and simmer for 3 minutes. Drain and run under cold water for 1 minute. Once cool, peel and set aside.

2. Heat the oil in a large frying pan. Add the onion and leeks and fry over a low heat for around 5 minutes. Once softened, transfer to a large bowl and leave to cool.

3. Add the sausage meat, herbs, bacon, crème fraiche, mustard, breadcrumbs and cheese to the onion mixture. Stir thoroughly until combined and season well.

4. Unroll 1 pastry sheet onto a greased baking tray. Spread half the sausage mixture down the middle, leaving a 5cm border. Place the 4 peeled eggs down the centre in a row. Top with the remaining sausage mixture, ensuring it’s packed tightly around the eggs. Brush the edges with beaten egg.

5. Roll out the second sheet of pastry and place it over the filling and press down to seal. Trim any excess pastry and crimp the edges.

6. Score the top of the pie with a knife. Allow to rest for 10 minutes and brush with the remaining egg. The pie will keep (without the egg wash) for up to 2 days before cooking.

7. Bake in the centre of the preheated oven for 55 minutes, until golden. If the pastry is browning too quickly, move it to the bottom of the oven and turn the temperature down to 180C. Leave to sit for 10 minutes before serving.