Gala picnic pie

Gala picnic pie

Serve this impressive-looking loaf-shaped pie, studded with quails’ eggs, in slices with salad and pickles. Keep any leftover pie in the fridge to snaffle later.


For the hot water crust pastry

  • 225g/8oz plain flour, plus extra for rolling
  • ½ tsp freshly ground black pepper
  • 25g/1oz cold butter, cut into cubes, plus extra for greasing the terrine
  • 75g/2½oz cold lard, cut into cubes
  • 1 tsp flaked sea salt
  • 1 medium free-range egg, beaten, to glaze