CHILLIER evenings mean only one thing to the iN10 team – a great excuse to have a lovely, filling pie for tea!
We love this simple recipe from Co-op Food Magazine. If you have any leftover gammon, it’s a perfect way of using it up – or you can also use cooked chicken if you fancy a change.
Serve with roast potatoes or mash (or both!) and roasted veg.
Roll on teatime!
You’ll need
3 leeks, trimmed
30g butter
1 tbsp olive oil
40g plain flour
500ml milk
300g (approx) cooked gammon
2 tsp English mustard
Handful of parsley, chopped (optional)
320g puff pastry sheet
1 medium egg, beaten
Method
Preheat the oven to 200C/180C fan/gas mark 6/400F.
Cut the leeks in half lengthways, wash, then finely chop.
In a pan, soften the leeks in the butter and oil for 10 minutes, stirring occasionally.
Stir in the flour, cook for 1-2 minutes, then gradually add the milk, stirring, and simmer until smooth.
Chop up the gammon into small pieces.
Add gammon, mustard and parsley, if using, to the leek mixture.
Spoon into an ovenproof dish.
Cut a strip of pastry to fit around the rim of the dish. Brush the rim with egg, cover with the remaining pastry and trim to fit.
Cut pastry scraps into leaves and use to decorate the top. Glaze the pastry with egg.
Bake for 30-35 minutes until golden.
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