Ham Olive Pie: A Timeless Recipe Reimagined
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 1 cup ham, finely chopped
- 3 hard-boiled eggs, chopped
- 12 dates, finely chopped
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 2 tablespoons currants
- 2 tablespoons butter, softened
- 12 button mushrooms, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped lovage (or substitute with additional parsley if unavailable)
- 1 cup gooseberries (fresh or frozen)
- 1 cup cider
- 1 cup self-raising flour
- ½ cup butter, cold and cubed
- 1 teaspoon salt
- 2-3 tablespoons cold water (as needed)
Instructions:
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Prepare the Filling: In a large bowl, combine the finely chopped hard-boiled egg yolks, dates, nutmeg, cinnamon, currants, butter, mushrooms, parsley, and lovage. Mix until well combined. Set aside.
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Prepare the Ham: Slice the ham into pieces approximately 4 inches in length. Carefully fill each ham slice with the prepared filling mixture.
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Assemble the Pie: Arrange the filled ham slices closely together in a pie dish. Pour the cider evenly over the ham and filling. Sprinkle the chopped egg whites on top, then dot with small pieces of butter.
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Prepare the Pastry: In a mixing bowl, cut the cold butter into the self-raising flour until the mixture resembles coarse crumbs. Add the salt and gradually mix in the cold water, a tablespoon at a time, until a thick dough forms. Shape the dough into a disc and chill it until needed.
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Cover the Pie: Preheat your oven to a moderate temperature (about 350°F or 175°C). Roll out the chilled pastry dough on a lightly floured surface. Carefully drape the pastry over the filled pie dish, trimming any excess dough. Damp the edges of the pie dish with a little water and press the pastry edges to seal them.
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Bake the Pie: Place the pie in the preheated oven and bake for 40 minutes, or until the pastry is golden and crisp.
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Serve: Allow the pie to cool slightly before serving. This pie can be enjoyed hot or cold, making it a versatile addition to your meal planning.
This Ham Olive Pie, adapted from ‘The Compleat Servant-Maid 1677’ and reimagined by Theodora Fitzgibbon in ‘The Art of British Cooking’ (1965), blends historic charm with delightful flavors. With its rich filling and savory pastry, it’s a perfect dish for any occasion.
Enjoy your pie! 😊🍴
