Gammon and leek Pie

PennyAuthorPenny
00DifficultyBeginner

Add mixed veg or mushrooms to bulk out this pie

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Yields6 Servings
Prep Time1 hr 5 minsCook Time40 minsTotal Time1 hr 45 mins

 400g plain flour
 Pinch of salt
 100g butter – chilled and cubed
 100g lard – chilled and cubed
 3-4 tbsp cold water to mix
 Or buy ready made pastry ( I won't tell )
 500g Left over cubed/shredded cooked ham or gammon
 2 leeks, halved lengthways then sliced
 50g butter for the leeks
 25g butter
 25g plain flour
 300ml whole milk
 1 tbsp wholegrain mustard
 1tbsp Dijon mustard
 1 beaten egg to glaze

1

Mix the flour and salt, then add the fats and using your fingers rub until it resembles breadcrumbs, using a food processor is quicker!

2

Add the cold water a tbsp. at a time until it all comes together to a dough, wrap in cling film and place in the fridge for a minimum of 30 minutes.

3
4

Pre- heat the oven to 200c

5

Next lightly sauté the leeks in the butter until soft

6

Meanwhile make your white sauce by melting the butter, then add the flour and stir for about 2-3 mins

7

Gradually add the milk until you get a thickish smooth sauce, season well and simmer for a few minutes

8

Add to the sauce your leeks, leftover ham and stir through the mustards

9
10

Allow the filling to cool .

11

Now assemble your pie/pies. You can make one large one or individual pies it’s up to you.

12

Grease your pie dish with butter

13

Roll out your pastry and line the dish/dishes leaving plenty pastry for the lids. Or make pot pies just put filling in dish and top with pastry

14

Add your filling, then cover with a pastry lid pinching the seams together

15

Glaze with the beaten egg and with a knife slice a couple of openings to allow steam to get out

16

Bake at 200c for 10 minutes, then reduce the heat to about 170 for 25-30 mins until golden and piping hot

Category

Ingredients

 400g plain flour
 Pinch of salt
 100g butter – chilled and cubed
 100g lard – chilled and cubed
 3-4 tbsp cold water to mix
 Or buy ready made pastry ( I won't tell )
 500g Left over cubed/shredded cooked ham or gammon
 2 leeks, halved lengthways then sliced
 50g butter for the leeks
 25g butter
 25g plain flour
 300ml whole milk
 1 tbsp wholegrain mustard
 1tbsp Dijon mustard
 1 beaten egg to glaze

Directions

1

Mix the flour and salt, then add the fats and using your fingers rub until it resembles breadcrumbs, using a food processor is quicker!

2

Add the cold water a tbsp. at a time until it all comes together to a dough, wrap in cling film and place in the fridge for a minimum of 30 minutes.

3
4

Pre- heat the oven to 200c

5

Next lightly sauté the leeks in the butter until soft

6

Meanwhile make your white sauce by melting the butter, then add the flour and stir for about 2-3 mins

7

Gradually add the milk until you get a thickish smooth sauce, season well and simmer for a few minutes

8

Add to the sauce your leeks, leftover ham and stir through the mustards

9
10

Allow the filling to cool .

11

Now assemble your pie/pies. You can make one large one or individual pies it’s up to you.

12

Grease your pie dish with butter

13

Roll out your pastry and line the dish/dishes leaving plenty pastry for the lids. Or make pot pies just put filling in dish and top with pastry

14

Add your filling, then cover with a pastry lid pinching the seams together

15

Glaze with the beaten egg and with a knife slice a couple of openings to allow steam to get out

16

Bake at 200c for 10 minutes, then reduce the heat to about 170 for 25-30 mins until golden and piping hot

Gammon and leek Pie