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Categories:
ham cooking apples shortcrust pastry onion cider heavy cream Cheddar cheese flat leaf parsley cornflour egg
Viewed: 52 - Published at: 9 years agoIngredients
- 1 lb uncooked ham, roughly chopped
- 2 large cooking apples, peeled cored and diced
- 1 (8 ounce) package shortcrust pastry
- 1 large onion, chopped
- 1/4 pint cider
- 1/2 cup heavy cream
- 1 cup grated strong cheddar cheese
- 1 tablespoon flat leaf parsley, chopped
- 1 tablespoon cornflour
- 1 egg, beaten
Method
- Preheat oven to 375f/Gas Mark 5.
- For the pastry:
- Divide your pastry in half. Roll first half large enough to line a greased pie dish with it (I use a deep 8" dish), ensuring you have a 'rim' to stick the pastry lid to. Roll the remaining half large enough to cover the top of the dish.
- For the pie:
- Saute the onions and ham in a little butter until the onions are soft, then mix in the chopped parsley and tip into your pastry lined dish.
- Blend the cider into the cornflour a little at a time until smooth, mix in the cream and then pour over the contents of the pie dish. Sprinkle the cup of grated cheddar evenly over it all.
- Moisten the rim of the pastry in the dish with water and place your remaining rolled-out circle on top. Crimp all around the edge with fingers or a fork.
- Brush the top of the pie with the beaten egg, then cut a cross in the middle of the pie, fold back the 4 flaps and bake in the oven for roughly 45 minutes - until pastry is golden brown and filling looks cooked.
