Ham and egg cobbler recipe
information
Cobbler is an American term used to describe a fruit pie with a scone topping. The dough, which is always made with baking powder, is cut into round 'cobble' shapes, hence the name.
Scone topping
115 g (4 1/2 oz) self-raising flour
115 g (4 1/2 oz) wholemeal flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
1 tablespoon chopped parsley
pinch of dried sage
40 g (1 1/2 oz) lard
1 egg, beaten
125 ml (4 fl oz) milk
115 g (4 1/2 oz) wholemeal flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
1 tablespoon chopped parsley
pinch of dried sage
40 g (1 1/2 oz) lard
1 egg, beaten
125 ml (4 fl oz) milk
Filling
40 g (1 1/2 oz) margarine or butter
1 large onion, finely chopped
3 tablespoons plain flour
1/2 teaspoon mustard powder
450 ml (16 fl oz) milk
350 g (12 oz) lean cooked ham, diced
4 eggs, hard-boiled and coarsely chopped
350 g (12 oz) potatoes, boiled and cut into 2 cm (3/4 inch) cubes
2 tablespoons chopped parsley
salt and freshly ground black pepper
1 large onion, finely chopped
3 tablespoons plain flour
1/2 teaspoon mustard powder
450 ml (16 fl oz) milk
350 g (12 oz) lean cooked ham, diced
4 eggs, hard-boiled and coarsely chopped
350 g (12 oz) potatoes, boiled and cut into 2 cm (3/4 inch) cubes
2 tablespoons chopped parsley
salt and freshly ground black pepper
method
1. Heat the oven to 200C/400F/Gas 6. Melt the margarine in a saucepan, add the onion, cover and cook very gently for about 10 minutes, until soft but not coloured.
2. Meanwhile, make the scone topping: sift the flours, baking powder, mustard powder and salt into a large bowl. Stir in the herbs. Using your fingertips, rub the lard into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre, pour in the egg and milk and stir with a fork until all the dry ingredients are drawn into the liquid to form a soft dough.
3. Knead the dough lightly on a floured surface, then roll out to a thickness of 1 cm (1/2 inch). Cut into rounds with a floured 5 cm/2 inch scone cutter. Set the dough rounds aside while you prepare the filling.
4. Sprinkle the flour and mustard powder for the filling into the onion mixture over the heat. Stir over low heat for 1 - 2 minutes, then remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until thick and smooth.
5. Remove the sauce from the heat
and lightly stir in the ham, eggs, potatoes and parsley. Add salt and pepper to taste. Transfer the mixture to a 1.5-1.75 L/2V2 - 3 pint pie dish and arrange the rounds of dough on top. Bake the cobbler in the oven for 25 minutes or until the topping is risen and golden brown, and the filling is heated through. Serve hot, straight from the dish.
2. Meanwhile, make the scone topping: sift the flours, baking powder, mustard powder and salt into a large bowl. Stir in the herbs. Using your fingertips, rub the lard into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre, pour in the egg and milk and stir with a fork until all the dry ingredients are drawn into the liquid to form a soft dough.
3. Knead the dough lightly on a floured surface, then roll out to a thickness of 1 cm (1/2 inch). Cut into rounds with a floured 5 cm/2 inch scone cutter. Set the dough rounds aside while you prepare the filling.
4. Sprinkle the flour and mustard powder for the filling into the onion mixture over the heat. Stir over low heat for 1 - 2 minutes, then remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until thick and smooth.
5. Remove the sauce from the heat
and lightly stir in the ham, eggs, potatoes and parsley. Add salt and pepper to taste. Transfer the mixture to a 1.5-1.75 L/2V2 - 3 pint pie dish and arrange the rounds of dough on top. Bake the cobbler in the oven for 25 minutes or until the topping is risen and golden brown, and the filling is heated through. Serve hot, straight from the dish.
serving amount
serves 4 - 6
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