This delicious pie is perfect to serve this time of year. The gorgeous pastry crust is homemade shortcrust pastry, the recipe for which you will find on my blog here -
http://jillskitchen2012.blogspot.ie/2012/08/storecupboard-apple-pecan-caramel-tart.html
but you can top it with mashed potato and it works just as well!
Change it up by adding shredded chicken along with the ham (half the portion of ham in this recipe and add same amount in chicken).
Feed a family of 4 /6
Ingredients:
For the white sauce:
50g butter
25g flour
340ml milk
(Optional - 100g grated cheddar cheese)
Fresh black pepper & salt
For the pie filling:
1/2 a leek, washed and sliced
480g ham, chopped into bite size pieces
1 teaspoon wholegrain mustard
Method:
1. Over a medium heat saute the leeks in a little butter & oil until just turning brown. Set aside
Make the white sauce:
2. Melt the butter in a heavy based saucepan
3. Add the flour and cook it through, on a low heat to make sure it doesn't burn
4. Add the milk in 3 stages, mixing all the time after each addition
NOTE: The mixture will get thicker when you add the milk at first and then will start to resemble white sauce as you add more milk and cook it through.
5. Add the cheese if using at this point and stir into the white sauce
6. Season with fresh ground black pepper and salt.
7. Add the chopped ham & leeks
8. Stir in the wholegrain mustard
9. Place the pie filling into your pie dish, mine is about 9" x 7" / 23cm x 18 approx
10. Roll out your shortcrust pastry to a 1/2" or 1cm thickness and place over the pie in one piece.
NOTE: The easiest way to do this is to roll the pastry out to the size of the dish and place the pastry over the rolling pin, this way you can use the rolling pin to help you lay the pastry on top of the pie
11. Press the pastry down along the top of the dish on the outside rim to seal it.
12. Use the yolk of an egg to egg-wash the pastry. That means using a pastry brush, paint the pastry with the egg yolk. This helps to give it a golden, glossy finish when cooked.
12. Using a knife, add 3 or 4 small holes into the top of the pie to all the air to escape and the pastry to become crispy.
13. Cook in a pre-heated oven at 350F/180C/Gas Mark 4 for approx 40 minutes until the pastry topping is golden brown.
Serve with lots of in season vegetables or a crisp colourful salad. Enjoy!
