Gammon and leek Pie
March 8, 2016
Add mixed veg or mushrooms to bulk out this pie
- Prep: 1 hr 5 mins
- Cook: 40 mins
- Yields: 6 servings
1Mix the flour and salt, then add the fats and using your fingers rub until it resembles breadcrumbs, using a food processor is quicker!
2Add 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.
3Pre- heat the oven to 200c
4Next lightly sauté the leeks in the butter until soft
5Meanwhile make your white sauce by melting the butter, then add the flour and stir for about 2-3 mins
6Gradually add the milk until you get a thickish smooth sauce, season well and simmer for a few minutes
7Add to the sauce your leeks, leftover ham and stir through the mustards
8Allow the filling to cool .
9Now assemble your pie/pies. You can make one large one or individual pies it’s up to you.
10Grease your pie dish with butter
11Roll 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
12Add your filling, then cover with a pastry lid pinching the seams together
13Glaze with the beaten egg and with a knife slice a couple of openings to allow steam to get out
14Bake at 200c for 10 minutes, then reduce the heat to about 170 for 25-30 mins until golden and piping hot