Tuesday, 15 May 2012

# 211 Gammon pie with prawns

Back in April I cooked a 3kg gammon joint and as there's only 3 of us there was a lot of gammon leftover! Obviously I was not going to waste all that meat so I sliced it really thin and we had them for meals and sandwiches over the following days.

One of those meals was this delicious gammon pie with prawns which we really liked.

Gammon pie with prawns

Gammon leftovers, chopped
1 block shortcrust pastry
100g approx. precooked and peeled king prawns
1/2 onion, chopped
2 cloves of garlic, crushed
2 eggs
150ml double cream + 2 tablespoons

Cook the onion and garlic in a little olive oil until the onion is tender. Add the prawns and 2 tablespoons of double cream, bring to the boil and simmer for only a couple of minutes to thicken. Add the gammon and mix well then remove from the heat and reserve.

Roll out the pastry following instructions on the packet and line a pie dish with it. Prick the base with a fork, line with baking paper and fill with baking beans. Blind bake in a preheated oven for about 10 to 15 minutes, you want it to be puffy and golden. Remove the baking beans and bake for 5 minutes more.

Meanwhile, whisk together the double cream and the eggs. Spread the gammon and prawns mix over the baked pastry and then pour the egg and cream mixture over it. Bake for 20 to 30 minutes or until set and puffy.

Serve with a lettuce salad or steamed vegetables.