Ham and Egg Cobbler

Ham and Egg Cobbler

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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.
Servings: 4
Calories: 781

Ingredients
 

  • 4 1/2 oz self-raising flour
  • 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
  • 1 1/2 oz lard
  • 1 egg beaten
  • 4 floz milk

filling

  • 1 1/2 oz margarine or butter
  • 1 large onion finely chopped
  • 3 tablespoons plain flour
  • 1/2 teaspoon mustard powder
  • 16 floz milk
  • 12 oz lean cooked ham diced
  • 4 eggs hard-boiled and coarsely chopped
  • 12 oz potatoes boiled and cut into 2 cm (3/4 inch) cubes
  • 2 tablespoons chopped parsley
  • salt and freshly ground black pepper

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Calories: 781 kcal
Carbohydrates: 77 g
Protein: 41 g
Fat: 35g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 295 mg
Sodium: 1688 mg
Potassium: 1115 mg
Fiber: 7 g
Sugar: 10 g
Vitamin A: 1609 IU
Vitamin C: 27 mg
Calcium: 362 mg
Iron: 5 mg
Ingredients Ham and Gammon, Pork
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