Prep 20 mins
Cook 45 mins
This traditional English pie is always appreciated in our house. It's a two-crust savoury pie that's very economical to make and uses up those orchard apples! The combination of apples and pork is always a winner and never fails to remind me of falling leaves and chilly Autumn evenings. I do this by eye at home, sometimes adding a little more cornflour if I think the sauce won't be thick enough or adding a little more ham/onions. I also sometimes throw in some chopped mushrooms. It's a very forgiving recipe so I'd suggest 'tweaking' to get the balance of cider/creamyness your family likes and throwing in more veg if you wish.
- 1 lb uncooked ham, roughly chopped
- 2 large cooking apples, peeled cored and diced
- 1 (8 ounce) package shortcrust pastry
- 1 large onion, chopped
- 1⁄4 pint cider
- 1⁄2 cup heavy cream
- 1 cup grated strong cheddar cheese
- 1 tablespoon flat leaf parsley, chopped
- 1 tablespoon cornflour
- 1 egg, beaten
- Preheat oven to 375f/Gas Mark 5.
- For the pastry:.
- Divide your pastry in half. Roll first half large enough to line a greased pie dish with it (I use a deep 8" dish), ensuring you have a 'rim' to stick the pastry lid to. Roll the remaining half large enough to cover the top of the dish.
- For the pie:.
- Saute the onions and ham in a little butter until the onions are soft, then mix in the chopped parsley and tip into your pastry lined dish.
- Blend the cider into the cornflour a little at a time until smooth, mix in the cream and then pour over the contents of the pie dish. Sprinkle the cup of grated cheddar evenly over it all.
- Moisten the rim of the pastry in the dish with water and place your remaining rolled-out circle on top. Crimp all around the edge with fingers or a fork.
- Brush the top of the pie with the beaten egg, then cut a cross in the middle of the pie, fold back the 4 flaps and bake in the oven for roughly 45 minutes - until pastry is golden brown and filling looks cooked.