Pork, Ham and Egg Picnic Pie
- 10 1/2 oz Sausage meat
- 10 1/2 oz Ground pork
- 5 1/2 oz Cooked Ham
- 2 ea Banana Shallots, Chopped fine
- 3 tbsp Fresh parsley, finely chopped
- 4 ea Hard boiled eggs, shells removed
- Salt and pepper to taste
- 1 lb Plain flour plus extra for dusting
- 3 1/2 oz Bread flour
- 2 1/2 oz Cold unsalted butter, cut in 1/2 inch cubes
- 1/2 tsp Salt
- 3 1/2 oz Crisco shortening or lard plus extra to grease the dish
- 1 ea Egg yolk, beaten
For the filling
For the hot water crust pastry
- Chop the ham into 1/2 inch pieces
- Preheat the oven to 400ºF. Grease a 2lb loaf tin with shortening, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end. This will make it easier to remove the pie when it has cooled.
- Place all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. In a small frying pan cook a small patty of the mixture and taste it to check the seasoning. If needed, add more seasoning, to the remaining filling. Place the mixture in the fridge while you make the pastry.
- Combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 7fl oz water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough. Do not wait too long as the pastry becomes harder to work as it cools.
- Roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.
- Press half of the meat filling firmly into the pastry-lined tin. So that the eggs line up better and to make the pie easier to slice, take a thin slice off the top and bottom of each boiled egg. Place the eggs end to end down the middle of the pie. Add the remaining meat filling and firm it down.
- Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three holes in the top of the pie to allow steam to escape and brush with more egg yolk.
- Bake for 30 minutes, then reduce the heat to 350ºF and bake for a further hour. Leave to cool completely in the tin.
- To remove the pie, lay the tin on its side and ease it out with the parchment paper tabs. Serve in thick slices.
For the filling
For the pastry