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.
- 40.8g (18g saturated)
- 81.2g (4.4g sugars)
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.
Rate & review