This week i discovered a ham in our fridge. Top shelf, just sitting there, I didn’t know where it came from. For a day or so I left it, wondering if it would be later claimed, but then decided to use it for lunch with some of the eggs we were given from our neighbours hens. The pie inspiration was from Annabel’s Free Range bacon and egg pie, with a few variations including home made pastry, ham, and the addition of basil pesto.
Upon serving the pie to the gathering at our house, we discovered the gifter of the ham.
PASTRY
- 2 cups flour
- 200 grams cold butter
- 4 or so tablespoons ice cold water
- 1/4 teaspoon salt
- 1 egg yolk (reserve the white for the pie)
In the whizz, whizz the flour and salt with the butter until it is crumbly. Add the egg yolk, then finally the water. Pulse until combined, then turn out onto a floured board and knead until rollable. Line the pie tin with baking paper, then the pastry. Reserve some pastry for the lattice top.
THE PIE
- Scatter ham or bacon onto the pastry
- Add some herbs, basil, parsley etc
- Break 8 eggs on top
- Whisk 6 more eggs (and the leftover white), with 3/4 cup milk and a few Tbsp of basil pesto, salt, pepper
- Add on top
- Roll and Cut the remaining pastry into strips to form a lattice
Cook at 220 for 15 minutes, then 180 for a further 30 minutes until cooked.
