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 cox’s type eating apples, 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
- 12g butter
- 1 tablespoon plain flour
- 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. Combine the butter and flour together. Stir to thicken slightly. The sauce should be glossy and thicken slightly.
Divide the mixture between 4 individual pie dishes or make as one ‘family pie’
For individual pies cut the pastry into 4 and roll each out separately. Wet 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.
Cook in a preheated oven for 15-20 minutes until risen, flaky and golden.
Serve with seasonal greens.