A heatwave is set to hit the UK in the next week, making it the perfect time to dine al fresco. Whether you’re sitting out in the garden or heading to your local park, picnics are the perfect opportunity to indulge in delicious food and soak up the summer sun.
When kitting out your picnic, one much-loved item is the humble mini pie, perfect for grazing. If you’re bored of the traditional pork pie, the culinary whizzes at Twisted have shared the secret to the perfect picnic pies. What’s even better is that you probably already have one in your cupboard.
In a recent TikTok video, Twisted’s Ori shared his trick for making the best handheld picnic pies every single time. He said: “What if I told you that your favourite pies are really not that hard to make?
“And all you need is two sheets of puff pastry, your chosen filling, and a muffin tray.”
Yes, all you need is a muffin tray to help craft the perfect pie shape. There’s no need for fiddly handwork.
Twisted’s picnic pies are packed with fragrant sausage meat, tangy cheese, and a rich caramelised onion chutney. Ori continued: “As it’s picnic season, we’ve gone proper British with these sage-y sausage meat, cheese, and onion chutney picnic pies. Get these little beauties packed up for your next picnic outing… That is so good.”
There’s no need for any fuss or frills for this recipe, just ready-made puff pastry and a muffin tray. This is what you’ll need to recreate Twisted’s recipe for your next summer picnic.
Sage and Onion Sausage Picnic Pies
Ingredients
- Two puff pastry sheets
- 800g sausage meat
- One teaspoon of onion powder
- One teaspoon of dried sage
- One teaspoon of garlic salt
- Nine to 12 pieces of cheddar cheese
- Spoonfuls of caramelised onion chutney
- One whole egg, for egg wash
Method
On top of your empty muffin tray, lay out the first sheet of puff pastry. Press the pastry slightly into the muffin divots.
In a bowl, mix the sausage meat with our extra seasonings, salt and pepper, before spooning into each muffin divot. On top of the meat, add a piece of cheese, and then a spoonful of our onion chutney.
Wet the edges of the pastry, including all the space between the muffin divots, before carefully layering on the second sheet of pastry. Seal the edges tightly before cutting off any excess pastry. Egg wash the top of our pastry, and cut a slit into the top of each pie.
Bake in a preheated oven at 180°c, for 30 to 40 minutes, depending on your oven’s strength.
Once cooked, the pastry lid should be golden brown, shiny and crisp. Allow the tray to cool slightly before cutting out the pies. Serve hot or allow to cool completely for the perfect picnic snack!