I love this for picnics and weekend lunches. It can be covered and refrigerated for a couple of days so is perfect to make prior to weekend guests arriving. I’m selfish really because I receive rave comments, which makes me feel good!
You will need about 375g of short pastry. This pie is cooked in a cake pan.
- Rich Short Pastry
- 2 cups plain flour
- 1/2 teaspoon salt
- 125g butter, coarsely chopped
- 1 egg yolk (use the white in the filling)
- 1/2 teaspoon lemon juice
- 1–2 tablespoons ice-cold water
- 2 cups frozen peas
- 9 eggs + the leftover white
- 1/4 cup each: milk or cream, finely chopped parsley
- salt and pepper to taste
- 200g ham off the bone, diced
- 1 small onion, diced
- To make the pastry, place the flour, salt and butter in a food processor. Process in bursts, only until the mixture resembles breadcrumbs. Add the egg yolk, lemon juice and enough water to bind the mixture.
- Roll into a ball and flatten with your hand. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 200°C. Lightly oil an 18cm round, 7cm deep spring-form cake pan.
- To make the pie shell, roll out the pastry to cover and base and sides of the cake pan. Trim the top. Line with foil, pressing it lightly against the pastry. Bake for 15 minutes, remove the foil and continue baking for 5 minutes, until golden. Cool slightly before adding the filling. Reduce the oven temperature to 180°C.
- To make the filling, place the peas in a microwave-proof bowl with 3 tablespoons of water. Cover and cook for about 3 minutes, until the peas are cooked. Purée in a blender, then sieve. There should be about 3/4 of a cup of pea purée.
- Beat the 9 eggs and egg white, milk or cream and parsley together. Mix in the pea purée. Season.
- Place the diced ham in the pastry shell. Top with the onion. Pour in the egg mixture. Bake for about 50 minutes, until the centre is set. Lay a sheet of foil over the top if browning too much. Serve warm or cold.
- For more recipes visit http://www.janbilton.co.nz/
- Serving Size: 6