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Mr Dalloway's Picnic Pies

Wed 04 Oct 2017

Mr Dalloways Picnic Pie

This is a great little recipe for those autumn walks as they are the perfect size to slip into the pocket of ones Barbour or for taking around to family or friends if you are feeling in the mood to show off your culinary prowess.

I usually make these in batches of 12 but the recipe is easily altered to suit any numbers but I vary the amount of beef I use, usually between 400g and 600g or instead of beef as a vegetarian option Quorn is great.

I also don’t make my pastry from scratch, you can buy pre-rolled that is almost as good as the homemade stuff anyway if it’s good enough for Mary Berry and my Grandmother I’m really in no position to argue! And if you are not a pie lover then don’t despair, try adding some mash potatoes on top for a perfect autumn supper.


Ingredients for the filling


Pinch of Salt & Pepper

500g Diced Beef

1 chopped Swede (As small as I can find, I don’t like swede that much)

2 chopped Carrots

1 Chopped Onion

50ml Vegetable Oil

100g Butter

5 tbsp. Plain Flour

5 tbsp. Cranberry sauce

3 tbsp. tomato puree

400ml Port

400ml Beef Stock

Hand full of thyme sprigs (From your kitchen garden of course)

Orange and juice zest from a large orange




Before you start you will need to get the oven going, now my oven only has two setting cold or face of the sun, but I’m reliably informed you will need to set the oven to 150C

Place your chopped veg in a frying pan with butter and a little bit of oil and fry until they change colour and soften up. Transfer them to a large casserole dish.

Put the flour in a bowl and add the beef, salt and pepper. Mix until the beef is covered.

Put the flour covered beef back into your frying pan, add a little extra butter and a drop more oil and seal the beef on a high heat. Once nice and brown add to the pot with the veg.

Back to the frying pan add in the cranberry sauce and tomato puree, cook for a minute or two then deglaze with the port. Add to the meat and veg.

Next, you will need to add the stock, orange zest and juice and the thyme to the casserole dish.

Put the dish in the oven for about an hour and a half to two hours.

Once done, it’s time to assemble the pies. For me, muffin tins are best role our your pastry and place in the wells of the tins, not forgetting to butter up the wells first so the pastry does not stick, blind bake, add in your filling, top it with a suitable decorative lid glaze with egg or milk and then back in the oven until it browns.

Once done I usually wrap each individual pie in brown greaseproof paper and tie up with string.

A perfect pocket treat!

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