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Artichoke, Ham and Egg Pie

Updated on July 7, 2010

Here is an inexpensive, delicious and filling dish for a family meal or an informal party. Use the liquid in which the ham has been cooked for the ham stock. If you prefer, you can substitute grated Cheddar cheese mixed with a few chopped sage leaves for the sage Derby cheese. The recipe calls for a

10 inch (25 cm) pie dish, but you can use a sandwich tin of the same size instead.

Photo by Michelle Morales
Photo by Michelle Morales

Artichoke, Ham and Egg Pie Ingredients

  • 350 grams of shortcrust pastry
  • 450 grams of cooked ham
  • 6 medium-sized eggs
  • 1 kg Jerusalem artichokes
  • 25 gram butter
  • 1 tablespoon (15 ml) flour
  • 250 ml ham stock
  • 2 tablespoons (30 ml) parsley
  • half a lemon
  • 125 grams of sage Derby cheese
  • 1/2 teaspoon (2.5 ml) of dry English mustard
  • beaten egg to glaze

Artichoke, Ham and Egg Pie Directions

1. Dice the cooked ham and set aside.

2. Hard boil the eggs, shell and allow to cool.

3. Next prepare the Jerusalem artichokes. Scrub well and cook in their skins in boiling salted water for 10 minutes. Drain and allow to cool.

4. Begin to make the thick and well-blended sauce to bind the ham and artichokes, first melting the butter in a saucepan over a low heat.

5. Remove the pan from the heat and stir in the flour. Return to the heat and stir gently for 1 to 2 minutes to make a smooth roux.

6. Remove the roux from the heat. Gradually add the ham stock, stirring constantly until evenly blended.

7. Return the pan to the heat and bring to the boil, stirring continuously. Reduce the heat to low, cover the pan and simmer for 5 minutes.

8. While the sauce is simmering, chop the parsley, squeeze the juice of the lemon, grate the cheese and peel and dice the cooked artichokes, discarding the long fibrous ends.

9. Stir the parsley, lemon juice and mustard into the sauce. Fold in the artichokes and ham. Set the sauce aside to cool.

10. Heat the oven to 200°C .

11. Divide the pastry into two pieces, making one piece a little larger than the other.

12. Use the larger piece of pastry to line a 10 inch (25 cm) pie dish (or sandwich tin). Roll it out until 2.5 to 4 cm larger all round than the top of the dish, using the dish as a guide.

13. Using the rolling pin, ease the pastry into the dish and press it into shape with your fingers.

14. Put about one third of the sauce mixture into the bottom of the lined dish.

15. Arrange the eggs around the side on the bottom of the dish and spoon a little more of the artichoke and ham mixture between them.

16. Sprinkle over the grated cheese and cover with the remaining artichoke and ham mixture.

17. Brush around the edges of the lining pastry with a little of the beaten egg.

18. Roll out the remaining piece of pastry until 1.2 cm larger all round than the top of the dish.

19. Use the rolling pin to lift the pastry lid and unroll the lid over the filling to cover the dish.

20. Press the edges together to seal them, then knock up and flute the edge in exactly the same way as for savory single-crust pies.

21. Pierce a small hole in the center of the pie with a skewer to make a vent. Use trimmings to decorate.

22. Glaze the pie with the beaten egg and bake in the oven for 35 minutes.


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