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
- Preheat the oven to 190°C/fan170°C/gas 5 with a baking sheet inside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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