An all the time favorites country pie full of tender sweet gammon apples and cider topped with super light pastry . serve it freshly cooked vegetables for really filling lunch or supper time treat.
FOR PASTRY ONLY
8 oz/225g plain white flour
2 oz/50g butter or margarine
2 oz/50g lard or vegetable fat
FOR THE FILLING
1 lb/450g tender-sweet gammon
1 small onion
small cooking apples
juice of 1 lemon
salt and freshly ground black pepper
2 oz/50g plain flour
1/4 pint/150 ml medium dry cider or vegetable stock
1 egg size, beaten
Preheat oven to gas 6, 400 F , 200 C sift the flour into a mixing bowl cut the fat into cubes add to the flour and rub in with fingertips until the mixture resembles fine breadcrumbs. Mix to a firm but pliable dough with 4-6 tablespoon cold water knead until smooth and free from cracks, wrap and leave in fridge while preparing filing. Cut the gammon into ½ in /1.25 cm strips, discard fat and dice.
Peel and finely chop the onion .Place gammon and onion in a large mixing blow. Peel the cooking apples, cut into quarters and discard cores. Dice the apple, then sprinkle with lemon juice Add to the gammon with seasoning to taste.(Take care how much salt you use. Especially if the gammon is smoked. If so you ‘ll only need pepper.) Roll out the pastry on a lightly floured surface, invert a 2 pint/1.2 liter pie dish on top and cut out the lid. Roll the trimmings and cut out a 1 in/2.5 cm strip long enough to go round the pie dish. Dampen the pie dish edge and place strip round. Place the filling in the dish ensuring that it is evenly distributed Blend the flour with the cider or stock to a smooth paste, then pour over the filling Dampen the edges of the pastry strip with cold water. Wrap the pastry lid around rolling pin and position. Seal edges firmly, then flute together with back of a round-bladed knife Make a decorative pattern around the edge. Cut a diagonal cross in the Centre of the lid then fold the pastry back to reveal the filling. Use any trimmings to decorate the lid and brush with beaten egg. Bake in the oven for 20 mins Reduce oven temperature to Gas 4, 350 f, 180 C brush again with beaten egg, return to oven and cook for a further 20-25 mins or until the pastry is golden brown.
1, Cut the gammon 1/2 in 1.25
2, Peel , and chop onion, place in a bowl with gammon peel, care and dice apples
3, Roll pastry out on a lightly floured surface, invert pie dish and cut out lid
4, Place filling into dish blend flour with cider or stock and pour over
5, Dampen pastry strip wrap lid round rolling pin and carefully place in position
6, Seal pastry edges making a pattern cut a cross in center and turn back