Ham hock, sausage and cider raised pie
- March 2016
- Serves 6
- Hands-on time 1½ hours, oven time 1 hour, plus chilling and standing
A combination of mushrooms, ham hock, sausages and cider make up the filling for this robust pie. Serve alongside a seasonal slaw for lunch.
Have you tried our retro bacon and egg pie?
- 40.8g (18g saturated)
- 81.2g (4.4g sugars)
For the filling
- Olive oil for frying
- 3 shallots, sliced
- 3 leeks, finely sliced
- 200g small button mushrooms
- 2 garlic cloves, finely chopped
- 4 British free-range sausages, cut into 2cm pieces
- 6 tbsp plain flour
- 150ml dry cider
- 200ml fresh chicken stock
- 180g British shredded ham hock
- 50ml single cream
- Juice ½ lemon
- Large handful each fresh flatleaf parsley and sage, roughly chopped
For the hot water crust pastry
- 80g unsalted butter
- 80g lard
- 500g plain flour
- 1 tsp fine salt
- 1 medium free-range egg, plus 1 beaten egg to glaze
You’ll also need…
- 23cm diameter, deep, loose bottomed cake tin
- In a large, flameproof casserole, heat a glug of oil over a medium heat. Gently fry the shallots and leeks for 10 minutes, stirring occasionally. Add the mushrooms and garlic, then cook for a further 5 minutes and lightly season. Transfer the vegetables to a bowl and set aside.
- Add another glug of oil to the casserole and turn up the heat. Add the sausages and fry for 5-10 minutes, shaking often, until they start to colour. Return the veg to the pan along with the flour and stir to combine. Fry for 1-2 minutes. Add the cider, bubble to reduce for 2 minutes, then add the stock, ham hock and cream. Simmer for 10 minutes or until the sauce thickens. Season, then stir in the lemon juice and chopped herbs.
- For the pastry, put the butter and lard in a medium saucepan with 200ml cold water and bring to the boil. Meanwhile, put the flour and salt in a large heatproof bowl and make a well in the centre. Crack in the egg, then cover with the flour mixture. Pour the hot water mixture onto the flour, mixing with a table knife to bring the dough together. When it’s cool enough to handle, use your hands to knead the dough until smooth. Leave to cool, covered with a tea towel, until just warm or at room temperature.
- Wrap a third of the pastry in cling film. Roll out the rest of the pastry into a circle 30cm in diameter. Lift into a deep, 23cm diameter, loose- bottomed cake tin. Press the pastry up the sides and over the rim, making sure it’s even – it should overhang a little and have sharp corners at the bottom. Chill, uncovered, for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- Pour the filling into the chilled pie case. Tear off a fifth of the reserved pastry and shape into a ring big enough to fit around the top edge of the cake tin (you can do it in 2 pieces if it’s easier). Brush the lip of the pie case with beaten egg, then press the pastry ring on top. This will create a secure seal for the lid. Roll out the remaining pastry to a circle about 24-25cm in diameter. Brush the lip of the pie case with more beaten egg, then place the pastry circle on top. Crimp the edges together using your forefinger and thumb to seal the pie, then snip off any excess pastry with scissors.
- Brush the top of the pie with beaten egg and pierce a hole in the middle to let out steam as it cooks. Use the trimmings to decorate the pie, if you like – don’t forget to glaze them as well.
- Bake the pie for 20 minutes. Turn down the oven to 180°C/160°C fan/ gas 4, then continue to bake for 40 minutes. Cover with foil if the pie starts to brown too much. Wait at least 30 minutes before slicing into the pie – that way it will hold its shape better. You can also serve it at room temperature.
Hot water crust pastry is robust, so you don’t need to handle it tentatively.
The pie will keep covered in the fridge for up to 4 days. Freeze for up to 1 month.
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