Ham and egg pie

Comfort food for wintry days

THE middle of January is tough. Party time is over, the weather is miserable, and a never-ending stream of bills are being rammed through the letter box.

We crave some comfort food but no money to go out. My tonic? Bake a pie.

Some frozen pastry, a carton of eggs, left-over meat or bacon lurking in the freezer and some ends of cheese at the back of the fridge can be transformed with very little effort into a real treat.

I used to make this yummy ham and egg pie with my grandmother.

It’s easy peasy. Switch off the telly! Get the kids into the kitchen and have some fun.

HAM AND EGG PIE Ingredients:

2 x 250g packets frozen puff pastry

6 large free-range eggs

250g Ricotta or Cottage Cheese 50g grated cheese, parmesan, cheddar or raclette

Sea salt and black pepper

75g Italian spicy sausage or chorizo, skinned and finely sliced

75g smoked pancetta or bacon cubed

2 fresh bay leaves

A non-stick baking tin about 30cm x 20cm, at least 3cm deep.

Method:

Grease the baking tray.

De-frost the puff pastry.

Roll it out into two sheets, one slightly bigger than the baking tray.

Line the baking tray with the bigger sheet of pastry letting it drape over the edges a little. Pre-heat oven 220C/Gas7 Break four of the eggs into a mixing bowl. Lightly beat with a fork.

Crumble the cheese in and cream the two together.

Fold in the grated cheese and season well.

Half fill the pie with the cheese mixture.

Scatter the sliced sausage and chopped pancetta over the mix.

Separate the remaining two eggs, setting aside the whites to brush the pastry later.

Nestle the whole yolks in the cheese mixture.

Add the bay leaves and spoon the remaining mixture into the pie using a spatula to spread it evenly, taking care not to break the yolks.

Now layer the second sheet of pastry over the top.

Seal the pie by pinching the two layers of pastry.

Score the top with a knife, making a couple of indentations in the pastry to allow the steam to escape as it bakes.

Beat the egg whites and use to brush the top of the pie.

Bake in the oven for 30-35 minutes until the pastry is risen and browned.

Use a knife to loosen the pie from the tray. Lay a flat baking tray on top and carefully tip the tin over.

Return to the oven for a further 15 minutes or so to finish cooking the bottom of the pie.

Allow to cool a little before serving. Keeps well wrapped in foil for 2-3 days.

Mary Contini is an author and broadcaster and director of Valvona & Crolla. Visit valvonacrolla.com. Easy Peasy: Real Cooking for Kids by Mary Contini and Pru Irvine is out now