Monday, 21 September 2015

GBBO Week 7 - Hot Crust Pork, Chicken & Egg Pie

Oh Matt, Matt, Matt...from Star Baker to Sent Home in one short week. I'll miss him on the show, as I've said before he seemed the most realistic of home bakers...most week's there was at least one bake he had never heard off and he flew by the seat of his pants on more than one occasion, but he did it with good humour and a decent dose of reality!

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.

Hot crust Pork, Chicken & Egg Pie

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
100g lard
200ml water
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.

Combine the two flour types and rub in the butter lightly with your finger tips. Add all other patry ingredients into a saucepan and gently heat until the lard has melted and the mixture is almost boiling.

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.

Despite the sides falling apart, it was a really tasty pie - I think Gran would have enjoyed it! 

Next week - Patisserie!

Linking up with

Mummy Mishaps

Cook Style #GBBO


  1. a lovely homage to your Grandmother, and i bet it tasted lovely. i would not like the egg part, but the rest of it sounds really tasty and much easier to take on a car journey! This would be fab for a picnic too
    thank you for linking up xx

  2. Your pie looks delicious! the crust looks lovely and it is very pretty with the decoration on top.

  3. I think we might be living on pies till Christmas, I have seen so many delicious ones this week and I do love all the different ingredients- this is like a British version of special fried rice- hubby's favourite! Love the design so fun and homely.

  4. I'm sure your Gran would have approved! xx

  5. I love the idea of the eggs inside, no game though?! Adam would literally love this recipe :) Alice xx

  6. Yum! Love me some pie like this, I really should make one. It was such an odd week of bakes this week but this was definitely the best option! x

    Jasmin Charlotte

  7. Completely agree with Matt leaving lol - it was time. And this is very interesting - meat pies aren't really part of my culture, but we have closed sandwiches (empanadas) which is basically the same with meat and even half an egg in! :)

  8. my kids would be so excited to see the egg in there - it works really well!