Hutchins compiled this book in 1971 from recipes sent her by readers of the London Daily Express. This one arrived courtesy of a Mrs. F. E. Norris of London. You will want a nine inch pie plate. For four.
For the pastry:
-2½ cups flour
-1 teaspoon salt
-1 teaspoon sugar
-½ lb cold unsalted butter cut into ½ inch cubes
- ¼-½ cup iced water
- Put everything but the water in a food processer and bash for no more than 10 seconds, or until the mixture takes the texture of corn meal.
- Dribble the water into the processer while it is running little by little until the pastry coheres. Do not let the dough get sticky: Do not run the food processer for more than 30 seconds.
- Lay the pastry onto a sheet of plastic wrap, shape it into a disc, wrap it in the plastic and then refrigerate it for at least half an hour before making your pie.
For the filling:
-1 lb coarsely ground ham
-a grated onion
-1 teaspoon dry mustard (like Colmans)
-milk for painting the topcrust
Preheat the oven to 350˚.
- Mix together the ham, onion, mustard and Worcestershire.
- Line the pie plate with half the pastry.
- Spread the filling evenly over the pastry and push four wells into the filling.
- Crack an egg into each well.
- Cover the pie with the rest of the pastry, vent the topcrust and decorate it with scraps of the pastry.
- Brush the pie with a little milk and bake it until the crust turns golden, usually in about an hour.
-This pie is good either hot or cold.
-The original recipe omits the seasonings of mustard and Worcestershire.
-Mrs. Norris’ recipe is not much more than a sketch. It lacks a recitation of baking time, directions for the pastry or provision of any amounts.
-In a pinch you could substitute thawed storebought puff pastry for the crust from scratch. If you do, prick the bottomcrust all over with the tines of a table fork.