Rainbow chard, blackberry and Wensleydale picnic traybake pie
Although traditionally associated with sweet desserts, blackberries also make a great addition to savoury dishes, particularly when paired with earthy seasonal vegetables and punchy cheese. This is a colourful, flavour-packed pie that is perfect for slicing up and taking on picnics.
Ingredients
Metric
Imperial
For the filling
- 450g of rainbow chard, stalks and leaves separated, chopped
- rapeseed oil, for cooking
- salt and pepper
- 1 red onion, thinly sliced
- 550g of waxy potatoes, peeled and sliced
- 200g of Wensleydale cheese, crumbled
- 150g of frozen peas
For the blackberry thyme dressing
- 2 tbsp of cider vinegar
- 1 tbsp of runny honey
- 1 tbsp of wholegrain mustard
- 1 small bunch of fresh thyme, leaves picked
- 250g of blackberries
For the pastry
- 3 320 g ready‑rolled all butter puff pastry sheets
- flour, for dusting
- 2 tbsp of breadcrumbs
For finishing
- 10 medium eggs, beaten
- 2 tbsp of poppy seeds
For the blackberry thyme dip
- 100g of blackberries
- 100g of Greek yoghurt
- 1/2 tsp honey
- 1/2 tsp cider vinegar
- 1 small bunch of fresh thyme, leaves picked
- 1 pinch of salt
For the apple hazelnut slaw
- 2 apples, julienned
- 1 tbsp of lemon juice
- 1 tsp honey
- 1 tbsp of olive oil
- 30g of roasted hazelnuts, chopped
- 1 pinch of salt
Equipment
- 20 × 30 cm traybake tin
- Rolling pin
Method
Preheat the oven to 200°C/180°C fan/gas mark 6
Toss the chopped chard stalks in oil, season, and roast for 15–20 minutes
- 450g of rainbow chard, stalks and leaves separated, chopped
- rapeseed oil, for cooking
- salt and pepper
Fry the sliced red onion in a pan with a splash of until tender and sweet, about 15 minutes
- 1 red onion, thinly sliced
Blanch the sliced potatoes in boiling water for 8 minutes until tender, then drain and cool
- 550g of waxy potatoes, peeled and sliced
Wilt the chard leaves in boiling water for 1 minute, then refresh in cold water. Squeeze dry and chop roughly
For the dressing, whisk together the cider vinegar, honey, mustard and thyme leaves
- 2 tbsp of cider vinegar
- 1 tbsp of runny honey
- 1 tbsp of wholegrain mustard
- 1 small bunch of fresh thyme, leaves picked
Toss the blackberries gently in the dressing and set aside
- 250g of blackberries
Reduce the oven to 180°C/160°C fan/gas mark 4
Line a 20 × 30 cm traybake tin with parchment
Overlap two of the pastry sheets together by a few centimetres, and then roll them together, using a splash of water to help them stick if needed. Roll out the joined pastry sheets until they are the thickness of a £1 coin, and big enough to line the base and sides of the tin. Press into the tin
- 3 320 g ready‑rolled all butter puff pastry sheets
- flour, for dusting
Scatter breadcrumbs across the pastry base. Layer in the roasted chard stalks, softened onions, marinated blackberries, wilted leaves, crumbled Wensleydale, potatoes and peas, seasoning well between layers
- 2 tbsp of breadcrumbs
- 200g of Wensleydale cheese, crumbled
- 150g of frozen peas
Set aside a few tablespoons of egg for glazing, then pour the rest gently over the filling
- 10 medium eggs, beaten
Cover with the ready‑rolled pastry, trim and seal the edges. Brush with egg, scatter with poppy seeds, and score into 12 neat slices
- 2 tbsp of poppy seeds
Bake for 1 hour 20 minutes until golden and crisp. Cool fully before lifting out and slicing. While the pie chills, make the remaining components
For the dip, mash the blackberries with the yogurt, honey, vinegar, thyme and a pinch of salt. Chill until ready to serve
- 100g of blackberries
- 100g of Greek yoghurt
- 1/2 tsp honey
- 1/2 tsp cider vinegar
- 1 small bunch of fresh thyme, leaves picked
- 1 pinch of salt
Toss the julienned apples with lemon juice, honey, oil, hazelnuts and salt to make the slaw
- 2 apples, julienned
- 1 tbsp of lemon juice
- 1 tsp honey
- 1 tbsp of olive oil
- 30g of roasted hazelnuts, chopped
- 1 pinch of salt
Serve the pie with the slaw and dip on the side
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