The pie on the menu this particular evening is a Gammon, celeriac and parsley pie. This is a pie with a twist. I spoken before of the debate about whether a puff pastry topped dish can qualify as a pie. Today we have a bottom layer of pastry but no top, so the pie debate rages on in this house. Answers on a postcard to...
Anyways, this is what I am aiming for, recipe on pages 105 - 107:
Ok, so this is not my finest piece of work, but for a pie, you do not want any leaks and no-one is going to see the inside anyway...
Thank goodness for 'blind' baking:
Banana shallots go in, in large pieces, which certainly makes the shapes and textures in the pie very different from a diced onion:
The rest of the ingredients get added, essentially making a casserole to fill the pastry case:
The lovely twist to this recipe is the grated celeriac on top of the pie. Nigel recommends using a food processor. I do not have one so used a normal grater to grate the celeriac and to prevent browning I immediately fried it in the butter which seemed less hassle than putting in a bowl of acidulated water.
Now for those pre and post oven shots:
Even if I do say so myself, this looks good!! I was so excited to tuck into this and it tasted as good as it looked! I would have cut the chunks of gammon a little smaller with hindsight. I think it would have made it easier to cut and more presentable when served (hence no shots of the served dish!!). I would also not add any salt to this dish. I found the gammon more than salty enough for the dish, as well as the salted butter for the topping as well.
This is a cracking pie and one I will definitely cook again. Thanks Nigel!
1/5/16 - How is it May?!?!?