Jane's Triple Layer Picnic Pies

Join the brilliant Jane Beedle (GBBO finalist from series 7) live from Kent, UK who will guide you through baking her Individual Picnic Pies.

You'll be making 12 hot water crust pastry mini pies with a juicy chicken, creamy spinach & spicy chorizo filling, and to accopany the pies, Jane will show you how to make her perfect crunchy veg-packed pickle. You can also choose a vegetarian option, featuring the same spinach filling but with a tomato & butternut and creamy mushroom alternatives.

The class is on Sunday 21st Janaury 2024 at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

We’ll start off the class with an introductory welcome and some background from Jane's time on TV, before we ask you to put on your aprons and bake along as you watch Jane demonstrate all the skills required to make your delicious recipe.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Jane, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

EQUIPMENT:

12-hole muffin tin  

Bowls   

Saucepans

Non-stick baking paper 

Pastry brush   

Frying pan

Food processor or stick blender  

Sieve  

Rolling pin

Pastry cutters

INGREDIENTS:

For the fillings:

Chorizo filling:

Olive oil for frying 

1 medium onion, finely diced

200g (~1 ⅓ cups) medium spiced chorizo, finely diced

2 Garlic cloves, sliced 

Pinch of dried chilli flakes (optional)

400g (~2 cups or 1 UK tin) chopped tomatoes 

200ml (¾ cup + 1 tbsp) Water

Salt and pepper

Alternative Butternut squash filling:

Olive oil for frying 1 medium onion, finely diced

250g (~1 2/3 cups) butternut squash, cubed 2 Garlic cloves, sliced

Pinch of dried chilli flakes (optional) 400g (~2 cups or 1 UK tin) chopped tomatoes

200ml (¾ cup + 1 tbsp) Water Salt and pepper

1-2 tsp smoked paprika

Spinach filling:

240g (~8 cups) baby spinach, washed 

4 tbsp double/heavy cream

Salt and pepper

Chicken filling:

250g (~1 ⅔ cups) boneless chicken thighs, finely diced

½ tsp smoked paprika 

Salt and pepper

3 tbsp double/heavy cream 

25g (~¼ cup) cheddar cheese, grated

Alternate Mushroom filling:

25g (1 ¾ tbsp) butter 250g (~ 3 ¼ cups) mushrooms

1 clove garlic  Salt and pepper

3 tbsp double/heavy cream 25g (~¼ cup) cheddar cheese, grated

For the pastry:

280g (1 cup + 3 tbsp) water 

90g (~½ cup) lard or vegetable shortening

20g (1 ½ tbsp) salted butter 

500g (~3 ¾ cups) plain/all-purpose flour

2 tsp salt 

1 tsp dried oregano or thyme

1 large egg for egg washing pastry

For the pickle:

200ml (~¾ cup +1 tbsp) cider vinegar (white wine or red wine will do too)

175ml (¾ cup) water 

1 tbsp salt

1 tbsp caster/superfine sugar 

1 garlic clove

400g (~3 cups) mixed vegetables – red peppers, onions, carrots, white cabbage, cucumber etc.

Mustard seeds, coriander seeds, chilli flakes, dried dill – any of these will do to flavour pickles

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.