Sandi’s Ham and Egg pie – Enid Blyton

Prep 40 minutes

Cook 45 minutes

Serves 4-6

For the pastry

• 300g plain flour, plus extra for dusting
• 100g chilled butter, diced
• 75g chilled beef dripping
• 1 medium free-range egg yolk

For the filling

• 1 tbsp sunflower oil
• 2 shallots, finely chopped
• 250g cooked ham hock
• 7 eggs
• Salt and pepper

Method

1. Preheat the oven to 190°C/fan170°C/gas 5 with a baking sheet inside.
2. Heat the oil in a large non-stick frying pan and fry the shallots for 5 minutes until soft and golden. Set aside to cool and mix with the ham hock.
3. For the pastry, pulse the flour, a good pinch of salt, the butter and dripping in a food processor until the mix resembles fine breadcrumbs. Add the yolk and enough cold water to bind. Knead on a lightly floured surface, then halve. Roll out one piece to the thickness of a pound coin, then use to line a greased 23cm shallow pie plate. Leave any excess pastry to overhang.
4. Scatter the shallots and hock over the pastry base. Carefully break 6 of the eggs into the case, spacing them evenly and season with salt and pepper.
5. Roll out the rest of the pastry to make a lid. Beat the remaining egg and brush the edge of the case. Cover the filling with the pastry lid.
6. Press the edges together, then trim. (You can use the trimmings to make leaf shapes, attaching them with beaten egg.) Use a fork to seal around the edge, then brush the top with beaten egg to glaze. Pierce a small hole in the centre of the pastry lid to let the steam escape.
7. Bake on the hot sheet for 35-45 minutes until golden and cooked through. Test by inserting a skewer into the centre – there should be no raw egg on it. Leave to stand for at least 15 minutes before serving.

Equipment

3 small bowl

3 medium bowl

1 large glass bowl

oil pourer

pastry brush

small knife

23cm enamel pie plate – 2 link on whatsapp

frying pan

oven

whisk

rolling pin