Picnic Pork Pie recipe | Delia Smith

Name: Picnic Pork Pie recipe | Delia Smith
Ingredients: 8 oz (225 g) chump end of pork, trimmed and chopped into ½ inch (1 cm) cubes; 1 small egg, lightly beaten, to glaze; salt and freshly milled black pepper; 8 oz (225 g) best end of veal, trimmed and chopped into ½ inch (1 cm) cubes (if you can’t get veal, use all pork); 4 slices smoked streaky bacon, derinded and diced; 1 medium potato (7 oz/200 g), peeled and chopped into ¾ inch (2 cm) cubes; 1 small clove garlic, crushed; ¼ teaspoon dried thyme; ¼ teaspoon ground allspice; 1 tablespoon vegetable stock (or water); 1 dessertspoon chopped fresh parsley; 6 oz (175 g) plain flour, plus a little extra for dusting; a pinch of salt; 1½ oz (40 g) softened lard; 1½ oz (40 g) softened butter

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Delia's Picnic Pork Pie recipe. The reason this pie is great for a picnic is that it stays beautifully moist and is so easy to slice and serve. The Delia Online Cookery School: Watch how to prepare...

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Ingredients

8 oz (225 g) chump end of pork, trimmed and chopped into ½ inch (1 cm) cubes
1 small egg, lightly beaten, to glaze
salt and freshly milled black pepper
8 oz (225 g) best end of veal, trimmed and chopped into ½ inch (1 cm) cubes (if you can’t get veal, use all pork)
4 slices smoked streaky bacon, derinded and diced
1 medium potato (7 oz/200 g), peeled and chopped into ¾ inch (2 cm) cubes
1 small clove garlic, crushed
¼ teaspoon dried thyme
¼ teaspoon ground allspice
1 tablespoon vegetable stock (or water)
1 dessertspoon chopped fresh parsley
6 oz (175 g) plain flour, plus a little extra for dusting
a pinch of salt
1½ oz (40 g) softened lard
1½ oz (40 g) softened butter