This tasty gammon pie recipe has a classic combination of pork, apples and sage. It will have extra depth of flavour using our own gammon that we cure here in-shop.

Gammon From Morley Butchers

We cure our own Gammon here in Crouch End using the best ingredients sourced from Blythburgh Free Range Pork in Suffolk. Their animals enjoy a very natural lifestyle and diet and as a result they produce a better taste. Starting with the best quality Pork, using a traditional manual process and allowing plenty of time allows us to create a truly exceptional range of dry cured Gammon for our customers with superior taste and texture. Find out more about our gammon here >>

Allow 15 minutes for preparation and a further 25 minutes for the cooking time. Quantities in the recipe below will serve 4 people.

Ingredients For Gammon Pie

2 Gammon steaks (approx 200g each) from Morley Butchers
5ml (1tsp) Olive oil
1 Onion, roughly chopped
2 Cox’s type eating apples, cored and cut into wedges
5 Fresh sage leaves, roughly chopped
5ml (1tsp) Mustard
150ml (¼pt) Cider or apple juice
6 New potatoes, scrubbed, cut into small cubes
12g (½oz) Butter
15ml (1tbsp) Flour
500g Pre-made packet flaky pastry

Cooking Method For Gammon Pie

Preheat the oven to Gas Mark 6, 200ºC. Remove your pastry from the fridge allow it to warm up ready for rolling.

In a large pan heat the oil. Add the gammon or bacon chunks and onion and cook until it changes colour and is starting to brown and the vegetable starts to soften. Add the apples, sage, mustard, cider and potatoes. Combine well together and bring to the boil. Gradually add the small pieces of combined butter and flour. Stir to remove any lumps. The sauce should be glossy and will have thickened.

Divide the mixture between 4 individual pie dishes or make as one ‘family pie’

For individual pies cut the pastry into 4 and roll each out separately. Wet the top of the dish and roughly press the pastry onto the dish. Finish off the pastry trimming with a knive  for neat finish, press the prongs of a fork all the way around the rim of the pie dish or you can leave draped over for a ‘rustic’ pie crust. Brush with some milk or a little beaten egg to get a glossy brown sheen on the finished dish.

Cook in a preheated oven for 15-20 minutes until risen, flaky and golden. Serve with some  carrots and seasonal greens.

This gammon pie recipe comes from Love Pork give them a visit for more tasty dishes