Leftover Gammon Pie Recipes
HAM, LEEK & POTATO PIE
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like
Provided by Jane Hornby
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium
GAMMON PIE
Don't let the list of ingredients put you off most of it is standard cupboard stuff anyway - this is well worth the effort!
Provided by Ozzy5223
Categories Savory Pies
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 220C/425°F.
- Heat the oil in a large pan and sauté the onion, garlic, gammon, sweetcorn and beans for three to four minutes.
- Add the flour, dill, and mustard to the pan and heat for a further one to two minutes.
- Pour in the wine, cream, milk, and cheese stirring continuously.
- Crumble in the stock cube and simmer gently for eight to ten minutes.
- Roll the puff pastry out to one to two centimeters thick, to line a serving plate. Use the plate as a template to cut around the pastry.
- Dot the pastry with a knife and place on a baking sheet. Brush the pastry with the egg yolk to glaze.
- Bake in the oven for five to six minutes, or until crisp and golden.
- Transfer the gammon mixture to a plate or bowl.
- Remove the pastry from the oven and use to top the gammon, to form a pie.
- Serve.
Nutrition Facts : Calories 1644.3, Fat 109.8, SaturatedFat 33.1, Cholesterol 197.8, Sodium 1937.1, Carbohydrate 124.1, Fiber 6.5, Sugar 8.8, Protein 38.6
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