Sis & B.I.L. were calling in with some great news that needed celebrating, so decided to give the recipe a go. Had to substitute this smoked pork loin for ham, and I didn't have shortcrust pastry, only puff so decided on a pastry top only. Looked just great coming out of the oven and guess who didn't get a pic!
but here is one of the pie being assembled.
Huey reckoned the recipe was one of Donna Hay's and I always love her recipes.This is what I did with explanations later of Huey's directions.
3 large potatoes, steamed, cooled and thickly sliced
1 onion, sliced and cooked in oil until just starting to colour a little
thin slices of smoked pork loin, probably 150grams, but enough to make 3 single layers in your dish.
4 eggs, whisked
1 cup cream
handful of parsley, finely chopped
leaves from 1 stick of thyme
little salt
freshly ground black pepper
2 Frozen Pastry sheets - I used Puff Pastry
Layer the onion, potato and pork 3 times in an ovenproof casserole, I used a 2 ltr corning ware dish.
In a bowl, whisk the 4 eggs, add the cream, chopped herbs and seasoning,
Pour over the layered potatoes etc.
Make an egg wash with one whisked egg and a little milk
Brush one sheet of pastry with the wash, lay the other sheet on top.
Lift sandwiched pastry onto the dish, and press down around edges to seal, trim.
Brush top with egg wash.
Make a slit in pastry it allow steam to escape.
Bake in moderate oven 180 deg C for 1 hour.
Huey used the same amounts and filling ingredients as above, but using sliced ham instead of the pork loin.
Line a 9" Spring form cake pan with shortcrust pastry
Layer the onion, potatoes and ham 3 times into the case.
Pour the whisked egg, cream, herbs and seasoning over the layers, being careful not to allow the egg mix to go down between the pastry and cake pan.
Using the cake pan as a template, cut pie top from pastry, lay over pie and press edges to seal.
Brush with egg wash, slit, and bake as above.
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