Gammon Pie with Cider, Apple and Sage
Not too tricky
- 2 dry cured premium gammon steaks or thick bacon chops (approx 200g each), fat & rind removed and cut into chunks
- 1 teaspoon olive oil
- 1 onion, peeled and roughly chopped
- 2 eating apples, e.g Cox's, cored and cut into wedges
- 5 fresh sage leaves, roughly chopped
- 1 teaspoon English mustard
- 150ml cider or apple juice
- 6 new potatoes, scrubbed and cut into small cubes
- Large knob butter
- 1 tablespoon plain flour
- 1 x 500g pack prepared flaky or puff pastry
Preheat the oven to 200ºC, 220ºC Fan, Gas Mark 6.
Heat the oil in a large pan. Add the gammon or bacon chunks and onion and cook until it changes colour and is starting to brown. Add the apples, sage, mustard, cider or apple juice and potatoes. Combine well together and bring to the boil for 10 minutes under a moderate heat.
Divide the mixture between 4 individual ovenproof pie dishes or transfer to a large ovenproof pie dish.
For individual pies, cut the pastry into 4 and roll each section separately. Dampen the top of the dish and roughly press the pastry onto the dish. Finish off the pastry or leave draped over for a ‘rustic’ pie crust.
Bake in the oven for 15-20 minutes until the pastry is risen and golden brown.
Serve the pie with seasonal vegetables.