March 19, 2015
This came together with leftovers from Christmas dinner, there was no contest, it had to be a pie.
First make your pastry, you can of course use shop bought!
Mix the flour and salt, then add the fats and using your fingers rub until it resembles breadcrumbs, using a food processor is quicker!
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 15 minutes. You can do this of course up to 2 days in advance.
Pre- heat the oven to 200c
Next lightly sauté the leeks in the butter until soft
Meanwhile make your white sauce by melting the butter, then add the flour and stir for about 2-3 mins
Gradually add the milk until you get a thickish smooth sauce, season well and simmer for a few minutes
Add to the sauce your leeks, leftover ham and stir through the mustards
Allow the filling to cool a little
Now assemble you pie/pies. You can make one large one or individual pies it’s up to you.
Grease your pie dish/dishes with butter
Roll out your pastry and line the dish/dishes leaving plenty pastry for the lids
Add your filling, then cover with a pastry lid pinching the seams together
Glaze with the beaten egg and with a knife slice a couple of openings to allow steam to get out
Bake at 200c for 10 minutes, then reduce the heat to about 170 for 25-30 mins until golden and piping hot
Home made pastry is best, but you can use ready made if you absolutely insist.
400g plain flour
Pinch of salt
100g butter – chilled and cubed
100g lard – chilled and cubed
3-4 tbsp cold water to mix
500g Left over cubed/shredded cooked ham or gammon, smoked or unsmoked
2 leeks, halved lengthways then sliced
50g butter for the leeks
25g plain flour
300ml whole mill
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
1 beaten egg to glaze