A delicious ham pie with mushrooms, onions and peas served with cabbage and bacon. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 3 small white onions, diced
- 3 garlic cloves, finely sliced
- 250 g8¾ oz mushrooms, halved or whole if small
- 75 g2¾ oz butter
- 3 tbsp flour
- 1 tbsp wholegrain mustard
- 350 ml12¼ fl oz cider
- 250 ml8¾ fl oz single cream
- 500 g17¾ oz boiled ham, cubed (1.5cm) and fat removed
- 300 g10½ oz peas
- 1 packet puff pastry
- 1 egg, beaten
For the cabbage and bacon:
- 1 pack of collar bacon, cut into chunks
- 1 head of white Savoy cabbage, shredded
Method: How to make Orchard ham pie
Melt the butter in a large saucepan and gently fry the onions and garlic for 3-4 minutes until softened.
Add the mushrooms and cook for a couple minutes. Sprinkle over the flour, stir well and cook for a further 2 minutes.
Remove from the heat and stir in the cider. Then return to the heat and pour in the single cream and stir in the mustard. Continue to cook until it forms a sauce consistency.
Add the chopped ham and peas, fold everything together and tip into an oven-proof pie dish. Place a pie funnel in the middle.
Roll out the puff pastry to a slightly bigger size than the pie dish. Drape the pastry lid over the top and crimp the edges of the pastry to form a seal.
Brush the pastry with beaten egg, to glaze.
Place in a preheated oven at 180C/Gas 4 and cook for 25 minutes until golden.
For the cabbage and bacon:
Pour a little oil into a pan and gently fry the bacon chunks until crispy. Meanwhile, pour a little water into a saucepan and steam the cabbage for roughly 5 minutes or until nearly soft. Add the cabbage to the crispy bacon and stir. Season and serve with the ham pie and jacket potato (optional).
