Ham, leek and mustard pie

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This came together with leftovers from Christmas dinner, there was no contest, it had to be a pie.

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Yields1 Serving

Ingredients

 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 butter
 25g plain flour
 300ml whole mill
 Seasoning
 
 1 tbsp wholegrain mustard
 1 tbsp Dijon mustard
 
 1 beaten egg to glaze

Method

1

First make your pastry, you can of course use shop bought!

2

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

3

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.

4
5

Pre- heat the oven to 200c

6

Next lightly sauté the leeks in the butter until soft

7

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

8

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

9

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

10

Allow the filling to cool a little

11

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

12

Grease your pie dish/dishes with butter

13

Roll out your pastry and line the dish/dishes leaving plenty pastry for the lids

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
17

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

Ingredients

 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 butter
 25g plain flour
 300ml whole mill
 Seasoning
 
 1 tbsp wholegrain mustard
 1 tbsp Dijon mustard
 
 1 beaten egg to glaze

Directions

1

First make your pastry, you can of course use shop bought!

2

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

3

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.

4
5

Pre- heat the oven to 200c

6

Next lightly sauté the leeks in the butter until soft

7

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

8

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

9

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

10

Allow the filling to cool a little

11

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

12

Grease your pie dish/dishes with butter

13

Roll out your pastry and line the dish/dishes leaving plenty pastry for the lids

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
17

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

Ham, leek and mustard pie

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