Recipes / Potatoes

• Jul 11, 2013

  Ham, Leek and Potato pie

  Ingredients

  2 Tablespoons of Butter
  1 Large Onion, finely chopped
  3 Leeks, finely sliced
  2 Large Potatoes, cut into small cubes
  2 Tablespoons Plain Flour
  300ml Chicken or Ham Stock
  100ml pot Crème Fraîche (or use leftover double cream)
  2 tsp Wholegrain Mustard
  200g Cooked Ham, shredded
  375g Pack Puff Pastry
  1 Egg, beaten, to glaze (or use milk)

   

   

  Method

  Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.

  Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.

  Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).

  The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

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  • ham, leek, Mustard, onion, Potatoes
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