Recipes
Ham, leek, and cider pie
Use leftover gammon for this hearty, warming pie with a creamy sauce.
Use leftover gammon for this hearty, warming pie with a creamy sauce.
Cook: 1 Hour
Serves: 6
Price: £1.58 per serving
Nutritional Information
Each 323g serving contains
Energy
2920kj
698kcal
2920kj
698kcal
35%
Fat
44.9g
44.9g
High
64%
64%
Saturates
15.8g
15.8g
High
79%
79%
Sugars
5.5g
5.5g
Low
6%
6%
Salt
2.78g
2.78g
High
46%
46%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
904kj/216kcal
Typical energy values per 100g:
904kj/216kcal
Ingredients
2tbsp Vegetable Oil
2 Large Leeks, trimmed, roughly chopped
750g Unsmoked Gammon Joint, cut into 2.5cm cubes
2 Carrots, peeled, roughly chopped
3 Celery Sticks, finely sliced
1 Large Potato, peeled and chopped
2tbsp Plain Flour
400ml Dry Cider
3tbsp Crème Fraîche
1tbsp Wholegrain Mustard
375g Pack Ready-rolled Shortcrust Pastry
1 Egg, beaten, for glazing
Method
1
Heat the oil in a large heavy-based casserole dish with a lid over medium heat. Add the leeks and cook gently for about 5 mins until softened.
2
Add the gammon, carrot, celery and potato and mix with the leeks. Stir in the flour and increase the heat, then add the cider and bring to the boil.
3
Reduce temperature to a gentle simmer. Stir in the crème fraîche and mustard. Season with ground black pepper – note, it will be salty enough from the gammon. Cover the dish and simmer over a gentle heat for 35 mins. Stir occasionally, until the sauce is thickened and the ham tender. Remove from the heat; leave to cool completely.
4
Preheat the oven to 200°C/180°C fan/gas 6. Unroll the pastry carefully. Spoon the cooled mixture into a 21cm round pie dish and place the pastry over the top. Trim off the excess pastry and crimp the edges with your fingers or a fork.
5
Brush the pastry with the egg. Re-roll the excess pastry and cut out leaves to decorate.
6
Bake for 25–30 mins until the pastry is golden and cooked through. Cool for 5 mins before cutting and serving.