Photo: Priscilla Du Preez
Layered picnic pie
9 ingredients
Serves 12 - 14
openrecipes
A portable chicken and sausage pie with tarragon and parsley - pack and carry to an al fresco gathering
Estimated Nutrition (whole recipe, rough)
859
Calories
81g
Protein
53g
Fat
10g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pastry | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g block shortcrust pastry
- 750g lean pork mince
- 6 pork and herb sausages , skinned
- 250g unsmoked back bacon , rind and fat cut off, diced
- 2 tsp fennel seeds , crushed
- 2 tbsp parsley , finely chopped
- 1 tbsp tarragon , finely chopped
- 500g skinless chicken breast , cut into chunks
- 1 egg , beaten to glaze
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes