This is perfect for New Year's Day!
You’ll need a 23cm diameter, deep, loose bottomed cake tin
For the filling use your imagination this is just a guide:
·
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
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.
When I made this recipe, I made four layers. This first
being ground cooked ham with egg; next mushrooms, leeks and shallots; then chicken
sausage (casing removed) with gravy; and finally topped with cranberry sauce. I
used two difference skillets to achieve this. If you want to combine it all
together, then heat a glug of oil in one skillet 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.
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 375 F.
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 350°F,
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.
Adapted from: https://www.deliciousmagazine.co.uk/recipes/ham-hock-sausage-and-cider-raised-pie/
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