• 1 - packet of Instant Mash
• 2 - Eggs, beated
• 1 - tin of Premium Pek Ham (alternatively use Boiled Ham **)
• 1 - Small Smoked Ham joint, all fat removed**
• Some - Hot water
• Salt & Pepper

1. Mix eggs into the dry mash powder, season with salt and pepper, add enough hot water to make a dough.
2. Roll out between two pieces greaseproof paper, put pek (or alternatively **chopped ham) onto smash pastry an put small amount mustard if you like it, on and mould pastry round meat until it resembles pork pie.
3. Brush with egg bake 180c for about 30 to 40 mins.
4. Totally free as long as you get the right pek or remove all the fat from the ham prior to boiling.

(**slow cooked in water with a carrot, onion and bay leaf, over night, then chopped finely in a food processor, with a little finely chopped Spring onion and formed into balls)