Kenny Tutt's warm picnic pie

It's almost picnic season - and we've got some inspiration for you now.

Former Masterchef Champion Kenny Tutt is here, with his twist on the classic pork pie.

Ingredients

For the pastry:

60g vegetable shortening

60g unsalted butter

250g plain flour

Pinch of salt

Enough cold water to bind-approx 3-4 tablespoons

For the filing:

500g of good dry bacon or pancetta

30g sun dried tomatoes chopped

Ground black pepper

1 onion-chopped finely

Small bunch of finely chopped chives

Small bunch chopped parsley

2 large eggs

Method

• Start by making the pastry. This can be done in advance and keeps well in the fridge for 2-3 days.

• Chill the fat and flour beforehand. Put into a food processor with a pinch of salt and blitz to a flakey crumb.

• Add the water little by little until it comes together the shape into a disc, wrap in clingfilm and pop into the fridge until ready to cook. (The trick to good pastry is to keep it as cold as possible.)

• Preheat the oven to 180c fan or 200c non fan.

• Cook the bacon and onion off in a pan and season with some black pepper. whisk the eggs, onion, herbs and tomato together and set aside.

• Take the pastry and cut in half. Roll one half to line an 8 inch pie dish leaving an overhang. Get the other half rolled for a lid. Set the lid aside.

• Evenly cover the pastry lined pie dish with the bacon and onion then pour over the egg mix. Dampen the edges of the lid and lay on top to cover pie.

• Cut off excess and use a fork to seal the edges.

• Make a hole in the lid to let steam escape

• Place in the oven and cook for around 30 minutes or until top is nice and golden.

• Remove the pie and let cool on a wire rack.

• Great to eat straight away or lovely cold with a picnic served with a good spoonful of piccalilli.