Recipe: Smoked gammon pie

'A tasty comforting pie perfect for any dinner party'

I'D KNOCKED ONE of these pies up using Christmas leftovers to take to a festive family buffet and it went down a treat.  With the colder days coming to an end, albeit slowly, I thought I'd make another before the better weather is here.  Who doesn't love a comforting pie?

It looks like there's a lot of processes to this recipe, but it's actually pretty straightforward.  It's well worth the effort to make your own pastry and doesn't take much time at all.  Although shop-bought ones achieve good results, they are actually full of nasty stuff (if you are look for an all butter variety).

Ingredients (serves 4):

For the pastry:

250g plain flour, sifted

150g unsalted butter, cubed and brought to room temp

1 egg

Pinch salt

Pinch Sugar

1 tbsp cold milk

For the pie filling:

750g smoked gammon joint, cooked and cut into cubes

1 small red onion, diced

1x garlic clove, grated

1x carrot, cut into small dice

50g plain flour

50g unsalted butter

500mls full fat milk

1 tbsp wholegrain mustard

150g mature cheddar, grated

50g Parmesan, grated

Pinch cayenne pepper

Salt

White pepper

Bunch curly parley, finely chopped

1x egg, beaten

 

Method:

1)     Start by cooking the gammon ( I usually take 20 mins off the recommended cooking time).  Place on an oven tray and cover with tin foil.  Take off for last 15 mins of cooking.  Allow to cool.

2)     Make the pastry.  Put the flour and butter into a food processor with the salt and sugar then pulse until it resembles breadcrumbs.  Add the egg and milk and pulse until it forms a ball.   *If you are confident and understand the process, you can put all ingredients in in one and pulse until dough is formed*.  Remove from processor onto a floured surface and lightly knead together.  Wrap in cling film and leave in the fridge for at least 10 mins.  Steps 1 & 2 can be done a day or two before.

3)     Preheat the oven to 180C. Take about 1/5 of the pastry off and set aside for your lid.  Roll the larger chunk out to the thickness of a £1 coin. Line your pie dish with the rolled dough, trimming any unnecessary excess and adding to lid pile (in fridge).  Place a sheet of tin foil on the dough and add baking beans.  Blind bake for 15mins then remove the beans and prick the surface with a fork.  Cook for a further 3-4 mins until base is sandy in colour. Trim the excess pastry. Allow to cool slightly.

4)     Sweat the onion for 6-7 mins then add the garlic and carrot.  Cook for a further minute.  Set aside.

5)     Next make a roux by melting the butter in a pan, then the flour.  Beat to incorporate and cook out for 4-5 mins. Gradually start adding the milk, whisking to combine and continue until you have used it all.  Add the cheese and mix through to melt. 

6)     Mix the cubed gammon, onion mix, mustard, cayenne and parsley into the cheese sauce. Taste and season if required. Spoon into the pie case.

7)     Roll out the rest of your pastry (take it out of the fridge 10 mins before needed).  Place the pastry lid over the pie and crimp the edges.  Cut two little holes to allow steam out and decorate as you please. Finally, egg wash the pastry and place in the oven for 20-25 mins until pastry is golden. Served with potatoes and broccoli.   

      Happy cooking!

H