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Glamping Pies

by Tristan Hogg from Pieminister: A Pie for All Seasons

This delicious pie recipe from the Pieminister cookbook is the perfect way to impress your fellow campers when cooking outside. Start with this quick-cook sausage and bean recipe, then experiment with fillings of your own.


There is always some smug fellow camper
who ‘out-glamps’ you. Nicer wellies! Bell tent! Bucket barbie! Blow-up bed! Plug-in car fridge! Don’t get mad, get even. With this little number you’ll outshine them every time. We’ve given you a quick-cook sausage and bean recipe, but you can use any filling you like.

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6 enamel camping cups
150g puff pastry
1 free-range egg, lightly beaten, to glaze
2 tbsp olive oil
6 good-quality herby pork sausages
1 red onion, finely chopped
2 garlic cloves, finely chopped
400g can of plum tomatoes
400g can of cannellini beans, drained
a small bunch of sage, finely chopped
3 tbsp double cream or crème fraîche
3 tbsp freshly grated Parmesan cheese
sea salt and black pepper

Essential kit

You will need 6 enamel camping cups.


First make your pie lids. This can be done at home up to 2 days before. Preheat the oven to 200°C/400°F/gas mark 6. Roll out the puff pastry on a lightly floured surface to about 5mm thick. Cut out 6 circles with a sharp knife, using an upside-down enamel cup as a template and re-rolling the pastry trimmings if necessary. Don’t worry about the pastry being a little bigger than the inside of your cup as it will shrink when it is cooked.

Place the rounds on a baking tray and brush with beaten egg. Transfer to the oven and bake for about 10 minutes, until the rounds are golden brown and have risen. Allow to cool and then place in a Tupperware container or even one of your enamel cups, covered with clingfilm.

For the filling, which can be made either at home or at the campsite, first heat the oil in a pan. Slit the skins of the sausages and peel them off. Crumble the meat into the oil and fry gently until lightly browned. Add the onion and the garlic and cook until soft and translucent. Then add the tomatoes and drained beans and cook gently, covered, for about 15 minutes. Add the sage and cook for a further 5 minutes, until you have a thick sauce. Season to taste.

If you’re preparing the filling at home, take it off the heat and allow it to cool – the remaining ingredients will need to be added when you re-heat the sauce at the campsite. Once the filling is cooked (or re-heated), add the cream and Parmesan and stir well. To serve, spoon the mixture into the cups, place the pre-baked lids on top and present to your jealous fellow glampers.

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