Ham and leek pie

Ham and leek pie

By
From
Tom Kitchin's Meat and Game
Serves
4
Photographer
Marc Millar

Whenever I’m writing a cookbook I start to become a little nostalgic and remember childhood favourites. This dish certainly reminds me of my those days, and I now totally understand why my mother loved cooking this pie. Not only is it delicious, but it’s a great dish to get ready in the morning for popping in the oven later, allowing you to get on with the day.

Ingredients

Quantity Ingredient
olive oil
2 large leeks, trimmed, sliced and rinsed
1 onion, chopped
2 garlic cloves, finely chopped
2 tablespoons plain flour, plus extra for rolling out the pastry
300ml see method for ingredients
400g cooked ham, finely diced
100ml creme fraiche
1 teaspoon wholegrain mustard, (I like to use Pommery)
375g puff pastry, thawed if frozen
1 egg yolk, beaten
sea salt
freshly cracked black pepper

Method

  1. Heat a well-seasoned sauté or frying pan over a medium heat, then add the oil. When it is hot, add the leek and onion and sauté for 2 minutes. Add the garlic and continue sautéing until the leeks and onion are softened, but not coloured. Season with salt and pepper.
  2. Sprinkle over the flour and stir for 1–2 minutes to cook out the raw flour, then slowly stir in the chicken stock. Add the ham, crème fraîche and mustard, and stir together. Adjust the seasoning with salt and pepper, if necessary. Set aside.
  3. Roll out the pastry on a lightly floured surface with a lightly floured rolling pin until it is about 2cm thick. Cut a strip of pastry the same width as the rim of a 2-litre pie dish. Lightly brush the edge of the dish with a little of the beaten egg yolk and fix the strip around it. Spoon the filling into the pie dish.
  4. Brush the top of the pastry strip with egg yolk, then lay over the remaining pastry and press down lightly and crimp the edge. Cut off the excess pastry to trim the edge. Use a small knife to cut a steam hole in the centre, then insert a foil funnel to release the steam while baking. Leave the pie to chill for at least 20 minutes before baking.
  5. Meanwhile, preheat the oven to 200°C.
  6. When you’re ready to bake the pie, brush the surface with egg yolk. Place the pie on a baking sheet and bake for 35–45 minutes, or until the filling is piping hot and the pastry is well risen and golden brown. Set aside to rest for 5 minutes before serving.
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