School holidays and sunshine (well it is here in the West, sorry East but it is usually us in the rain and cold!). Time to head out for a picnic-these portable, Sausage & Egg Picnic Pies are scrumptious. They are a bit more of a fiddle to make than a cheese sandwich but they don’t curl up around the edges when you leave them out in the sun and……………they are delicious. If you can get hold of a nice, meaty, sausage rather than a more processed one that is better.
So head off in to the great outdoors or just down to the bottom of the garden or local park and have fun in the sun! Toodle pip
We were picking brambles at the week end-a favourite Autumnal day out-and windfall Bramley apples………………….a lovely combination to use for a traditional pie. None of this continental malarkey with sweet pastry and a custard base. No this is a very plain and simple pie using a shortcrust pastry made with margarine and lard. Yes, I can hear you say, it does have to be lard.
Where I come from, Yorkshire, pies have a top and a bottom if you please, tarts only have bottoms. I only added a little sugar to the fruit so that you can taste the fruit but you could always pass the sugar bowl around when you are serving for those that like a sweeter taste. I like to rebel and haven’t precooked the filling- wild I know but it is more usual to precook the apple. It really doesn’t need it and it is much better this way because Bramley apples quickly ‘fall’ when cooked ie they loose their shape and go mushy which then makes for a mushy pie-so I have avoided this by putting the apple in raw, just slice them thinly after coring and peeling. Use a traditional enamel metal plate to get a crisp bottom and no sogginess.
To get back to the brambles,it is tempting to pick too many, especially as this is a’ free’ food, but you don’t need many for this recipe as they are quite strong to taste. However you can also turn them in to jams and jellies if you are so inclined. Or what about turning them into Blackberry gin for Christmas-just pack into a large glass jar, add sugar and pour gin over the top. Put the lid on, give it a shake and then store it somewhere cool for about 6 weeks. Give it the odd shake when you remember and then sieve before using. I also like to make Christmassy gin from damsons and also from sloe berries but these are not so easy to come by. Damsons work well and give a more fruity twist to your gin and tonics. If you want more of a liqueur then add more sugar and less gin.