Ham and Egg Pie

A good, substantial cold luncheon or picnic dish.

Ham and Egg Pie is excellent served with a dressed salad of lettuce and tomatoes.


  • 1 lb (½ kg) short pastry
  • ¾ lb (360 g) cooked ham or gammon, preferably home cooked, cut in lean slices
  • 12 eggs plus 1 extra egg yolk for gilding the pastry, if liked
  • Salt and freshly ground black pepper


Line a pie dish with the pastry rolled out to about inch (0.25 cm) thick. Reserve a piece for the lid.

Lay one-third of the ham slices on the bottom.

Break 6 eggs, one at a time, into a cup and slide each on to the ham, avoiding breaking any yolks. Lightly season the eggs and cover gently with half the remaining ham, being careful not to break the yolks beneath. Slide the remaining eggs on top, season again and cover with the last of the ham. Put on the pastry lid. Brush over with the egg yolk, if liked. Bake in a moderate oven, 350°F (180°C, Gas Mark 4), for 30 minutes.