Ham Leek And Potato Pie Recipes

Steps:

• Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
• Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
• Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
• Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

Steps:

• 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.

Steps:

• To make the filling, preheat the oven to 220C/gas 7/fan 200C. Slice your potato leftovers as best you can, then blanch the leek in boiling water for 3 minutes and drain. If you don't have any leftovers, peel, halve and thickly slice a baking potato, then boil for 8 minutes, adding the sliced leek for the last 3 minutes. Drain. In a large bowl, mix the potato, leek, horseradish sauce, crème fraîche, ham and thyme, mushing up the potato slightly, then season well.
• To make the pie, unroll the pastry rectangle onto a baking sheet. Pile the filling along the length of one half of the pastry, leaving a small gap on the outside edge. Brush milk round the edges of the pastry. Fold the uncovered side over the filling, then press the pastry edges together well, using the prongs of a fork, to seal. Make a few 6cm diagonal slashes in the top. (The pie can now be frozen for up to a month.)
• To bake the pie, brush the pie with the remaining milk and bake for 30 minutes until golden brown. Leave to relax for a couple of minutes then cut into slices and serve with a green salad.

Steps:

• Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
• Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
• Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
• Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.

Steps:

• First, make the pastry. Put the butter in a bowl with the flour and salt. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add about 6 tbsp water to the mixture and use a knife to mix together until you have a firm dough. Cut the dough in half and shape each into a flat disc. Wrap in cling film and put in the fridge while you make the filling.
• Put the potatoes in a medium saucepan and cover with water. Bring to the boil and simmer for 5-7 mins until partcooked. Drain well and allow to cool.
• Heat the oil in a large saucepan. Add the onion and leeks, and gently cook for 10-15 mins until they are very tender, being careful not to brown them. Add the garlic and cook for a few mins more, then remove from the heat, tip into a bowl and allow to cool. Stir in the chives.
• Heat oven to 180C/160C fan/gas 4. Put a baking tray in the oven to preheat. Roll out 1 disc of the pastry on a lightly floured surface to 5mm thick. Use this to line a 24cm round x 4cm deep pie tin, leaving any excess pastry to overhang the tin. Prick the pastry all over with a fork, place on the heated baking tray and bake for 10-12 mins. Return the baking tray to the oven.
• Slice the cooled potatoes into very thin rounds. Start to assemble the pie by arranging half of the potatoes in the base, then top with half the leeks, half the crème fraîche dotted over the top and half the cheese. Arrange half the ham on top, then repeat again with all the remaining ingredients.
• Roll out the remaining disc of pastry to about a 26cm circle. Brush the top edge of the pastry in the tin with the beaten egg. Lay the circle of pastry over the top and trim the edges, crimping with your fingertips or a fork to seal. Brush all over with the beaten egg and decorate the top with any leftover pastry cut into leaves or a decoration of your choice.
• Place on the hot baking tray on the lowest shelf and bake for 45 mins until golden. Set aside for 15 mins to cool in the tin before transferring to a wire rack to cool. Cut into wedges and serve.