Trout picnic pie

This pretty picnic pie is filled with layers of marinated trout, roasted vegetables and rice - and served with a homemade saffron mayonnaise for a touch of luxury.

Equipment and preparation: For this recipe you will need a large loaf tin (minimum 1.3kg/3lb).

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the filling

For the pastry

  • 80ml/2½fl oz ice-cold water
  • 1 tbsp lemon juice
  • 500g/1lb 2oz plain flour, plus extra for dusting
  • 1 tsp salt
  • 250g/9oz unsalted butter, cubed
  • 1 free-range egg, plus 1 yolk
  • 1 free-range egg, beaten with pinch of salt, to glaze

For the saffron mayonnaise

To serve