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GAMMON & EGG PIE
Serves: 6 Prep Time: 20 mins Cooking Time: 50 mins
INGREDIENTS
400g leftover roast gammon
2 x onions – diced
Handful of chopped herbs such as
parsley or chives
Sea salt
Cracked black pepper
300g puff pastry
12 eggs
METHOD
For the Pie
Line a non-stick roasting or baking tray with greaseproof paper. Roll out the puff pastry to the thickness of a pound coin. Place the pastry evenly into the tray and bring it up the sides. Set aside in the fridge.
Preheat the oven to 180c. In a large frying pan, place the cooking oil and
sweat the onions with a pinch of salt until they are cooked through and
lightly coloured. Cool the onions slightly and pour the onions onto the
pastry. Add the chopped ham, a good twist of cracked pepper and the
chopped herbs and gently distribute them evenly. One by one, crack the eggs into the tray on top of the ham and onion mix. Season with a twist or 2 more pepper and a good pinch of sea salt. Place the pie into the oven and bake for 30-35 minutes or until the egg whites have set. Once set, remove the pie from the oven and cool over a wire rack for 1-2 hours before slicing.
To serve
Cool the pie to room temperature before slicing into wedges. Best
served with a crisp salad, hand cut chips and brown sauce.
