Ham, sausage and cider hot water crust pie

Regan Anderton

Regan Anderton

26th February 2019

Ham, sausage and cider hot water crust pie

Regan Anderton is a Kent-based chef who runs a cooking school and private dinners through The Cooking Shed. She’s also a former winner of Yes Chef on the BBC.

Celebrating British Pie Week (4th - 10th March 2019), Regan has shared the recipe for her Pulled ham, sausage, leek and cider hot water crust pie.

Ingredients

  • For the hot water crust pastry:
  • 80g unsalted butter
  • 80g lard
  • 500g plain flour
  • 1 teaspoon salt
  • 1 medium free-range egg
  • 1 beaten egg (to glaze)
  • For the filling:
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 3 leeks (finely sliced)
  • 200g white button mushrooms
  • 2 cloves garlic (finely sliced)
  • 4 good quality pork sausages (cut in to approx. 2cm pieces)
  • 6 tablepoons plain flour
  • 150ml dry cider
  • 200ml fresh chicken stock
  • 180g shredded ham hock
  • 50ml single cream
  • Juice of half a lemon
  • Large handful of fresh flat leaf parsley & sage (roughly chopped)

Method

1. For the pastry, put the butter and lard in a medium saucepan with 200ml cold water and bring to the boil – as soon as it comes to a boil and the butter and lard have melted, remove from the heat.
2. Put the flour and salt in a large heatproof bowl and make a well in the centre. Crack in the egg, then mix together.
3. Pour the hot water mixture onto the flour, mixing with a spoon to bring the dough together. When it’s cool enough to handle, use your hands to knead the dough until smooth. Leave to cool, covered with a tea towel, until just warm or at room temperature.
4. Wrap a third of the pastry in cling film and put to one side. Roll out the rest of the pastry into a circle approx 30cm in diameter (or larger than your cake tin). Lift into a deep, 23cm diameter, loose- bottomed cake tin.
5. Press the pastry up the sides and over the rim of the tin, making sure it’s even – it should overhang a little and have sharp corners at the bottom. Chill in the fridge, uncovered, for 30 minutes.
6. In a large pan, heat a glug of oil over a medium heat. Gently fry the onions and leeks for 10 minutes, stirring occasionally. Add the mushrooms and garlic, then cook for a further 5 minutes and lightly season. Transfer the vegetables to a bowl and set aside.
7. Add another glug of oil to the pan and turn up the heat. Add the sausages and fry for 5-10 minutes, shaking often, until they start to colour. Return the veg to the pan along with the flour and stir to combine. Fry for 1-2 minutes.
8. Add the cider, bubble to reduce for 2 minutes, then add the stock, ham hock and cream. Simmer for 10 minutes or until the sauce thickens. Season, then stir in the lemon juice and chopped herbs. Leave to one side to cool before adding to your pie pastry.
9. Heat the oven to 200°C or gas mark 6.
10. Remove the pastry from the fridge and pour the cooled filling into the chilled pie case. Tear off a fifth of the reserved pastry and shape into a ring big enough to fit around the top edge of the cake tin (you can do it in 2 pieces if it’s easier).
11. Brush the lip of the pie case with a little of the beaten egg, then press the pastry ring on top. This will create a secure seal for the lid. Roll out the remaining pastry to a circle about 24-25cm in diameter.
12. Brush the lip of the pie case with more beaten egg, then place the pastry circle on top. Crimp the edges together using your forefinger and thumb to seal the pie, then cut off any excess pastry.
13. Brush the top of the pie with more of the beaten egg and pierce a hole in the middle with a knife to let out steam as it cooks. Use the trimmings to decorate the pie, if you like – don’t forget to glaze them as well and leave the hole uncovered!
14. Bake the pie for 20 minutes. Turn down the oven to 180°C or gas mark 4, then continue to bake for a further 40 minutes. Cover with foil if the pie starts to brown too much. Wait at least 30 minutes before slicing into the pie – that way it will hold its shape better. You can also serve it at room temperature, or refrigerate once cooled and serve up in slices cold to enjoy the next day.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you