Pork & Ham Pie

Pork & Ham Pie

Pork & Ham Pie


  • 6 eggs
  • 400g minced pork
  • 200g shapely-quality pork sausagemeat
  • 140g cooked ham meat (watch expertise), chopped into petite chunks
  • petite handful story leaves
  • 1 petite onion, finely chopped
  • few shakes Tabasco sauce
  • 2 leaves gelatine (optionally within the market, watch Technology)

For the pastry

  • 100g lard, plus extra for greasing
  • 450g horrid flour, plus extra for dusting
  • 4 tbsp milk
  • 1 egg, beaten


  • STEP 1

    Convey a considerable pan of salted water to the boil, then boil the eggs for exactly 7½ minutes. Frigid in frigid water, peel and region apart. Tip the pork, sausagemeat, ham, story and onion into a considerable bowl. Season generously and add a pair of shakes of Tabasco. Mix wisely along with your hands until exclusively combined. Steal about 1 tbsp of the combine, form into a petite burger and fry in a pan. Style for seasoning. A petite bit over-seasoned is supreme.

  • STEP 2

    Melt a pair of tbsps lard, brush a 1-litre terrine dish with an finest layer of the melted fat, then mud with flour. To web the pastry, tip the flour into a bowl with 2 tsp salt. Establish the lard and milk into a pan with 150ml water, then heat until the lard has exclusively melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto the surface and knead until it all comes collectively.

  • STEP 3

    Decrease a half of baking parchment to suit the underside and lengthy facets of the terrine dish with some placing over the threshold. Steal about two-thirds of the pastry dough and form it into a rectangle roughly the width and measurement of the dish. Lay the dough into the terrine and, the utilization of your fingers, press it into the underside, the corners and up the facets of the dish until it comes to the highest and hangs over the rim a bit of.

  • STEP 4

    Steal half of the meat combination and pat it into a form that can fit the terrine dish, then lay it in. Use your fingers to web a trench down the middle of the meat. Well-organized the tops and bottoms off the eggs, lay them, in a row, along the ditch, then season. Trimming the eggs love this ensures that every slash of pie will devour every egg white and yolk.

  • STEP 5

    Steal the leisure of the meat combination, pat it out to a rectangle that can fit over the eggs, and press it over the highest. Brush the overhang of the pastry with the beaten egg, then roll out the leisure of the pastry to suit over the pie.

  • STEP 6

    Pinch edges collectively to fix the highest. Brush top generously with egg and pierce three holes along the highest. Warmth oven to 200C/fan 180C/gasoline 6. Spot pie on a baking sheet and bake for 30 minutes. Decrease the warmth to 180C/fan 160C/gasoline 4, then proceed to put collectively dinner for one more hour. Inch away to chilly. Fastidiously turn dish upside-down onto a board and convey the facets of the paper to drag the pie out of the dish. If facets aren’t brown ample, return it to the oven on a baking tray at 200C/fan 180C/gasoline 6 until colored. Frigid, then kick back within the fridge.

  • STEP 7If it is vital to discover to discover the pie with jelly, soak the gelatine in frigid water and warm the stock until sizzling, but no longer simmering. Steal away the gelatine from the water and squeeze to rob away extra liquid, then scramble into the stock to dissolve. Inch away to chilly to room temperature, then switch to a squeezy bottle. Pour the jelly into view to be one of many holes until it comes to the highest. Spot the pie on a dish within the fridge until the jelly has region, then repeat twice more, so the jelly has stuffed every hole. Inch away to region within the fridge overnight.

Gordon says: Everytime you web a dish that is to be served frigid, that you just must like to season it more than frequent as chilling will dull the flavour. Develop a petite burger out of the combine, fry it and charm for seasoning. A petite bit over-seasoned is supreme.


These pies are a considerable approach to burn up Christmas
ham. It’s doubtless you’ll perchance well well likely additionally encompass leftover strips/cubes
of turkey, chicken or game bird, as wisely as a
handful of shelled pistachios, some chopped
prunes or chopped, dried apricots.


You do no longer must convey gelatine but whereas it is vital to discover to here’s an even tip to enhance the style of the jelly. Gordon says: As I boil my discover ham, I freeze ham stock to
convey for the jelly. If you’re going to need your discover ham stock,
boil it down by two-thirds to focus the
flavour. It’s doubtless you’ll perchance well be in a diagram to additionally convey handmade chicken
stock that has been boiled down by half of.

Recipe from Simply Meals magazine, December 2007

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