Another new category this week saw Victorian Dishes in the spotlight. My plans for a lovely few relaxing evenings of baking while Sion was on a course were quickly squashed when our oven decided to blow it's element. After a number of frantic calls the oven was back up and running the afternoon before we went on holiday for a week! My Chocolate tart from last week was first in the oven on the Friday evening and a 6.30am alarm call was set for the Saturday morning to get my bake for this week cooked!
None of us were a fan of fruit cake and transporting a sponge finger and jelly creation to Dorset was a recipe for disaster, so a nice solid pie was called for! My Grandmother used to make a beautiful bacon & egg pie so this is my homage to her.
For the filling
300g sausage meat
About 1 tsp of chopped fresh thyme leaves
Generous amount of salt & black pepper
250g cooked ham hock, cut into small cubes
250g cooked chicken breast
4 medium eggs, hard boiled
For the Pastry
450g plain flour
100g strong white flour
75g unsalted butter
1/2 tsp salt
1 egg yolk, beaten
Preheat your oven to 200C/Gas 6
Grease a 10cm x 20cm loaf tin with a little extra lard then line with baking parchment that overhangs the sides.
Prepare your fillings. Combine the sausage meat with thyme & seasoning and mix well. Cook a little in a frying pan to check seasoning levels and add more if necessary.
Take a thin slice of egg off each end so that they will sit alongside each other with no gap.
Set the fillings to one side while you make the pastry.
Create a well in your flour, pour on the water/fat mix and stir with a spoon. Once it is cool enough to handle tip onto your work surface and knead into a dough.
Working quickly roll out two thirds and use to line the loaf tin. leaving any excess hanging over the edges. Roll out the final third to a large enough piece to cover the top and cover with a layer of clingfilm to hold warmth.
Put half the sausage meat mix into the tin, then layer thinly with chicken & ham. Place the eggs end to end and use more chicken & ham on the sides to hold the eggs in place. Finish with a final layer of sausage meat.
Brush the pastry edges with egg yolk and cover with the pastry top. Trim & crimp the edges.
Decorate the top with pastry shapes and use more egg as a wash over the top. Finally make three steam holes, before baking for 30 minutes.
Reduce the temperature to 180C/Gas 4 and bake for a further hour.
Leave to cool completely in the tin before turning on it's side and easing the pie out.
Next week - Patisserie!
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