Picnic Pie

Serves 68 Ready in 1 hour Dietary details RSF V

This is a vegetarian riff on Annabel’s famous bacon and egg pie. It keeps really well, so can be made ahead for picnics and summer adventures. 1 Tbsp plain flour, to dust pastry

450g shortcrust or flaky puff pastry or 3 sheets shortcrust or puff pastry

2 boiled and cooked potatoes, peeled and thinly sliced into rounds

75g feta, crumbled (optional)

10 eggs

cup chopped soft herbs such as parsley, dill, chives

1 tsp flaky sea salt freshly ground black pepper, to taste Caramelised onions

Method

Preheat your oven to 200degC fanbake and place a pizza stone or oven tray in the oven to preheat (this will ensure your pie gets a nice crispy bottom).

Start by preparing the caramelised onions. Melt the butter or oil in a frying pan over mediumlow heat. Add the onions and salt and cook, stirring occasionally, until onions have completely softened and are starting to caramelise (15–20 minutes). If they start to catch or brown, reduce the heat, and add a little water. Once caramelised, remove the pan from the heat and set aside to cool. You can do this step in advance if you like as caramelised onions will keep in a sealed container in the fridge for at least a week.

Place the spinach in a colander set in the sink and pour over justboiled water to wilt. Drain thoroughly, pressing out any excess water firmly.

Cut a piece of baking paper to fit the base and sides of a 33cm x 23cm deepsided baking dish. Put the paper on a bench, dust with a little flour and roll out twothirds of the pastry to cover the paper. If using the pastry sheets, press two pastry sheets together with a small overlap, then roll to fit the paper. Lifting the paper with the pastry on top, transfer the paper and the pastry into the baking dish to cover the base and sides, pressing the pastry into the corners of the dish.

Sprinkle the caramelised onions over the pastry and top with the sliced potato, wilted spinach and feta, if using.

Whisk the eggs, herbs, salt, and pepper in a bowl together, and then pour on top of the potato, feta and spinach. You want everything to be submerged in the egg mixture, so press down on the spinach if needed.

Roll out the remaining pastry and cut into narrow strips. Arrange in a lattice on the pie top, pressing the ends of the strips into the edges of the pie. Place on the heated oven tray and bake until the pastry starts to puff (for 12–15 minutes). Reduce the heat to 180degC fanbake and bake for a further 30–40 minutes, until the pastry is golden and filling is firm in the middle. Serve warm or at room temperature. This will keep in a covered container in the fridge for 2–3 days.

Note: To get your lattice extra golden and crispy, whisk an egg and brush it over the pastry before baking.