Yorkshire Ham Pie makes a pleasant light lunch or supper dish. Serve with baked potatoes and a green salad and, to drink, chilled beer or lager.
1 teaspoon butter
12 oz. Shortcrust Pastry I
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon grated horseradish
6 oz. lean cooked York ham, finely chopped
Preheat the oven to hot 450°F (Gas Mark 8, 230°C).
Lightly grease a 7-inch flan dish with the butter.
Place the dough on a flat working sur-face. Cut off one-third of the dough and roll it into a circle approximately 7- inches in diameter. Set aside. Roll out the remaining dough into a circle approxi-mately 8-inches in diameter. Lift the dough on to the rolling pin and lay it over the prepared flan case. Ease the dough into the dish and trim it with a knife.
In a small mixing bowl, beat together the eggs, salt, pepper and horseradish with a fork until they are well mixed. Set aside.
Sprinkle the ham over the base of the flan case. Pour the egg mixture over the ham.
Using a pastry brush, dampen the edges of the flan case with water and lay the 7-inch dough circle over the top of the filling. Pinch the edges of the dough together with your fingers to seal.
Place the flan dish in the centre of the oven and bake for 10 minutes. Reduce the heat to fairly hot 375°F (Gas Mark 5, 190°C) and bake for a further 20 minutes or until the pastry is crisp and golden.
Remove the pie from the oven and serve at once or cool completely before serving.