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Egg and ham pie

Category

A savory pie with a beautiful golden brown crust made from farm-fresh Casaccio eggs.

Yields1 Serving

 3 cups plain flour
 1 tsp salt
 125 g butter
  cup water
 1 tbsp olive oil
 1 leek, white part only, thinly sliced
 200 g leg ham from the bone, chopped
 6 Casaccio eggs
 1 Extra egg whisked, to brush pastry
 Sea salt flakes
 Tomato chutney or caramelised onion chutney, to serve

1

To make pie crust, place flour and salt into a large bowl.

2

Melt butter or lard with water in a small saucepan over a medium heat and bring to the boil.

3

Pour immediately over flour and stir until well combined and a dough forms.

4

Turn onto a lightly floured surface and gently knead until smooth. Form 2/3 pastry into a 3cm thick round disc. Repeat with remaining pastry. Wrap in plastic film and refrigerate for 30 minutes or until firm.

5

Preheat oven to 200C. Place a baking tray into oven. Grease 20cm (base measurement) 5 cup capacity round baking dish.

6

Heat oil in a frying pan over a medium heat. Add leek and cook, stirring occasionally, for 5 minutes or until tender but not coloured.

7

Roll larger piece of pastry between 2 sheets of baking paper until large enough to line prepared baking dish.

8

Place leek and ham into base of pie, then crack eggs into pie. Roll remaining piece of pastry out until large enough to cover pie.

9

Seal pastry edges together by firmly pressing a fork around edge and trim pastry.
Brush pie with whisked egg. Season top with sea salt flakes.

10

Place pie onto hot baking tray and bake for 40 minutes or until golden and cooked through. Serve with tomato chutney or caramelised onion chutney.

Ingredients

 3 cups plain flour
 1 tsp salt
 125 g butter
  cup water
 1 tbsp olive oil
 1 leek, white part only, thinly sliced
 200 g leg ham from the bone, chopped
 6 Casaccio eggs
 1 Extra egg whisked, to brush pastry
 Sea salt flakes
 Tomato chutney or caramelised onion chutney, to serve

Directions

1

To make pie crust, place flour and salt into a large bowl.

2

Melt butter or lard with water in a small saucepan over a medium heat and bring to the boil.

3

Pour immediately over flour and stir until well combined and a dough forms.

4

Turn onto a lightly floured surface and gently knead until smooth. Form 2/3 pastry into a 3cm thick round disc. Repeat with remaining pastry. Wrap in plastic film and refrigerate for 30 minutes or until firm.

5

Preheat oven to 200C. Place a baking tray into oven. Grease 20cm (base measurement) 5 cup capacity round baking dish.

6

Heat oil in a frying pan over a medium heat. Add leek and cook, stirring occasionally, for 5 minutes or until tender but not coloured.

7

Roll larger piece of pastry between 2 sheets of baking paper until large enough to line prepared baking dish.

8

Place leek and ham into base of pie, then crack eggs into pie. Roll remaining piece of pastry out until large enough to cover pie.

9

Seal pastry edges together by firmly pressing a fork around edge and trim pastry.
Brush pie with whisked egg. Season top with sea salt flakes.

10

Place pie onto hot baking tray and bake for 40 minutes or until golden and cooked through. Serve with tomato chutney or caramelised onion chutney.

Egg and ham pie

170-198 Bulban Rd, Werribee VIC 3030

With love from our family farm to your family table xx