This type of pie makes good use of a corner of boiled gammon or a cheap bacon cut. If using ham stock in this recipe do not add salt. Cooking the artichokes unpeeled avoids the risk of discolouring.
ingredients
serves 6
2 pound Jerusalem artichokes, scrubbed
salt
freshly ground black pepper
3 tablespoons butter
2 tablespoons All purpose flour
2 tablespoons fresh parsley, chopped
juice of 1/2 lemon
1/2 teaspoon dry mustard powder
1 pound cooked ham, diced
shorterust pastry (below)
6 medium-sized eggs, hard-boiled
1/4 pound sage Derby or Cheddar cheese
1 small egg, lightly beaten
method
1. Cook the artichokes in boiling, salted water for 10 minutes. Meanwhile, melt the butter in a saucepan over low heat. Remove from heat and stir in the flour to make a smooth roux.
2. Cook for 1 - 2 minutes, stirring all the time. Off the heat add the stock gradually, stirring until evenly blended.
3. Bring to the boil, stirring, then cover and simmer for 5 minutes. Remove from the heat.
4. Drain the artichokes and allow them to cool slightly. Peel and dice the artichokes.
5. Stir the parsley, lemon juice and mustard into the sauce. Fold in the artichokes and the ham. Set aside to cool.
6. Heat the oven to 200°C (400°F).
7. Divide the pastry into 2 pieces, one slightly larger than the other.
8. Lightly grease a 10 inch pie dish. Roll out the larger piece of pastry until it is 1 1/2 inch larger all around than the pie dish top.
9. Trim the edges. Roll the pastry round the rolling pin to transfer it to the pie dish. Press it into the dish to fit neatly.
10. Put a third of the filling in the pie dish. Arrange the hard eggs around the side on the filling. Sprinkle the cheese over the eggs then add the remaining filling.
11. Roll out the remaining piece of pastry 1/2 inch larger all round than the pie dish.
12. Brush the edge of the pastry in the pie dish with a little of the beaten egg. Cover with the lid.
13. Seal the edge, trim away the pastry edges and raise the rim. Use the trimmings to make a decoration.
14. Pierce a small hole in the pastry to let the steam escape and glaze the pie with the beaten egg.
15. Bake for 35 minutes until pastry is light brown. Serve hot. Cooking time: 1 hour
• Leeks may be substituted for artichokes. Wash and cut into 2 inch lengths.
Shortcrust Pastry
4 cups All purpose flour
1 teaspoon salt
1/2 pound butter or margarine, diced
about 5 tablespoons cold water
1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.
4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
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