Knaresborough Picnic Pie
A simple ham, egg and cheese pie that can be tinkered with to your heart’s desire.
Servings
6good-sized slices
Servings
6good-sized slices
Ingredients
For the filling:
For the pastry:
Instructions
  1. If roasting the ham, place in a large pan and bring it to the boil before reducing the heat and simmering for 25 minutes per 450g. Once the time is up, set the ham aside to cool for 15 minutes and pre-heat your oven to 190 degrees celcius.
  2. Combine the honey and mustard (you can adjust the quantities, depending on the size of your ham). Remove the fat from the ham, then coat in the glaze.
  3. Place the ham in a foil-lined roasting tin and set in the oven for 20 -25 minutes, covering the ham with foil if it begins to look too brown.
  4. For the pastry, chop the butter and lard into small chunks then rub into the flour until you have a consistency resembling fine breadcrumbs. Combine with cold water, a little at a time, until you have a firm dough. Wrap in clingfilm and place in the fridge until the ham is ready.
  5. Once the ham is ready, remove it and reduce the oven temperature to 175 degrees. Slice the ham and allow to cool for a few minutes.
  6. Take your pastry and roll it to around 4mm thick, then line a greased 20cm pie dish with half of it. Layer your ham and raw eggs on top of the pastry, topping with the grated cheese.
  7. Brush the edge of your pastry with some of the egg, then top your pie with the rest of the pastry, pressing it into the case and trimming off any excess. Brush with the remaining egg wash then bake for 20-25 minutes, or until the crust is golden brown.
  8. Eat.