Ham, leek and potato pie
Ingredients
- 620g gammon joint with honey glaze
- 10g butter
- 2 large leeks, trimmed and sliced
- 1 tbsp wholegrain mustard
- 300g tub cheese sauce
- 200ml chicken stock
- 300g potato, chopped and cooked
- 1 tbsp tarragon, chopped
- 375g sheet light puff pastry
- 1 egg, beaten
Method
- Preheat the oven to gas 3, 170°C, fan 150°C. Sit the gammon in a roasting tin, fill with cold water (about 1ltr or until it comes two-thirds of the way up) and cover with a lid or foil. Bake for 3 hrs, turning halfway, until very tender.
- Drain and discard the liquid, return the ham to the tin and increase the oven to gas 7, 220°C, fan 200°C. Spread the honey glaze from the sachet on top of the ham and roast for 10-15 mins until sticky. Shred with 2 forks and set aside.
- Decrease the oven to gas 6, 200°C, fan 180°C. Melt the butter in a lidded frying pan, add the leeks, cover and cook for 15 mins until soft. Add the mustard, cheese sauce and chicken stock. Cook, stirring, until the sauce is smooth.
- Add the pulled ham, potato and tarragon. Tip into a large baking dish; brush the edges with a little water.
- Unroll pastry and cover the pie; trim the overhanging pastry. Pierce the centre of the pastry with the tip of a knife and brush with beaten egg. Re–roll the trimmings and cut out festive shapes to decorate the pie, if you like; brush with egg. Bake for 25-30 mins until the pastry is crisp and golden.