Sandi Toksvig served up a tasty ham and egg pie using a recipe by Enid Blyton on Prue Leith’s Cotswold Kitchen.
The ingredients for the pastry are: 300g plain flour, plus extra for dusting, 100g chilled butter, diced, 75g chilled beef dripping and 1 medium free-range egg yolk.
For the filling: 1 tbsp sunflower oil, 2 shallots, finely chopped, 250g cooked ham hock, 7 eggs, Salt and pepper.
See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes
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