Delicious Dish

with Helen Kingscott

Picnic pie

If you’re heading on a picnic this summer, why not swap your sandwiches for this tasty pie?! You can easily make it vegetarian by subbing the bacon for another of your favourite vegetables. Serves 6-8.

Ingredients:

2 x 375g packs puff pastry 1 bunch spring onions 8-10 rashers streaky bacon 3 red peppers 6 large eggs

Method:

1 Preheat the oven to 200°C (fan 180°C/gas mark 6). 2 Slice the peppers into strips, brush with a little oil and roast in the oven for about 15 minutes. 3 Trim then chop the spring onions and fry in a little butter until soft, set aside on a plate. 4 Fry the bacon until crisp then cut into small pieces. 5 Unroll one pack of puff pastry and use to line a greased fluted flan tin 18-20cm/3-4 cm deep. 6 Scatter the red peppers, spring onion and bacon over the pastry then break the 6 eggs carefully on the top.

Season with salt and pepper. 7 Use the other pack of puff pastry to make a lid, trim the edges then brush with a little milk. 8 Make two holes in the top then bake for around 45 minutes. Leave to cool then pop in the fridge. 9 Before you head off on your picnic, slice the pie into portions. If you’re enjoying this dish at home, serve with a light salad.

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