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Green eggs & ham pie
breakfast | Serves 8
The ‘green’ actually comes from the spinach but, like the Dr Seuss book, this recipe deserves to be a classic.
1. Place your ham hocks in a large saucepan of water, making sure they are completely submerged. Bring the water to the boil, then remove the pan from the heat and drain the hocks – this step will have drawn out much of the salt.
2 Return the boiled hocks to the pan, cover with fresh water and add the bay leaves, celery and one of the carrots. Gently bring to the boil, then leave to simmer for 2½–3 hours, until the meat is tender and pulling away from the bone.
3. Remove the ham hocks from the water and leave to cool slightly before shredding the meat off the bone. Reserve 300ml of the stock.
4. Preheat the oven to 200C/gas 6. Boil three of the eggs for 7 minutes, then leave to cool. Once cooled, peel and roughly chop. Set aside.
5. Now make the pastry. In a bowl, rub together the butter and flour until it resembles breadcrumbs, then add the baking powder and a little pinch of salt. Using your hands, mix
in about 1 tablespoon of water until it comes together to form a smooth dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
6. For the filling, heat a good glug of olive oil in a pan over a medium heat. Add the onions and the rest of the carrots. Gently sauté for 10 minutes, until soft. Stir in the mustard and flour until it all becomes sticky. Add the ham, spinach and reserved stock. Bring to the boil, then simmer for 10 minutes, until you have a lovely thick stew. Stir in the chopped eggs, season well with black pepper, then pour into a 30cm pie dish.
7. Take the pastry out of the fridge and roll it out to about 2cm larger than your dish. Drape the pastry over the filling, crimp the edges to seal, then cut off any overhang. Use these extra bits to decorate the top, if you like. Make a hole in the middle to let steam escape. Whisk the remaining egg and brush it over the pastry.
8. Bake the pie in the oven for 40 minutes, until it’s gorgeously golden on top. Lovely served with steamed greens and extra mustard.
Per serving 553 cals, 30g fat (12g saturated), 41.9g protein, 30.5g carbs, 6.2g sugars
from Issue 45
ingredients• 2 ham hocks
• 2 bay leaves
• 2 celery sticks, chopped
• 3 carrots, peeled and sliced
• 4 large eggs
• 100g unsalted butter, cubed
• 200g plain flour, plus extra
• ½ tsp baking powder
• Olive oil
• 2 onions, finely sliced
• ½ tbsp wholegrain mustard
• 2 heaped tbsp plain flour
• 500g frozen spinach