Wednesday, January 7, 2009

Ham, Leek and Potato Pie

I had a lovely New Year, I hope you did too. And, for once, I didn’t have a raging all day hangover, so cooking dinner was a breeze. I made roast ham, nothing very interesting or novel about that, even if it was delish and paired perfectly with my garden vegetable bake, which you can find here: http://range-warfare.blogspot.com/2008/09/green-garden-veg-pie.html

The ham leftovers, however, proved to be much more interesting, especially this Ham, Leek and Potato Pie, which I came across here:

http://www.bbcgoodfood.com/recipes/8812/ham-leek-and-potato-pie

I only made one or two slight adjustments to the recipe, and I’ve translated from metric/centigrade for my American friends.

I know I’ve mentioned this before, but hubby has a penchant for pies, and this one was definitely love at first bite. I’m pretty sure it will be making a return appearance to our dinner table in the not too distant future. Trust me, you’re gonna love this one, it’s sublime.

Ham, Leek, and Potato Pie




Ingredients:

2 tablespoons butter
1 large onion, finely chopped
2 leeks, finely sliced
2 large potatoes, cut into small cubes
2 tablespoons all purpose flour
1 cup ham stock/broth, or use chicken
Black pepper, to taste
½ cup heavy cream
2 teaspoons ground mustard
2 cups cooked ham, diced
1 sheet of frozen puff pastry, thawed
1 egg, beaten or milk to glaze

Directions:
  • Melt butter in a large skillet over a medium/low heat, add onion and leeks and sauté for 5 minutes. Add potatoes, cover pan and cook for a further 5 minutes.
  • Add flour to skillet, and gradually add stock, season with pepper, and stir constantly until slightly thickened.
  • Remove pan from heat and stir in cream, mustard, and ham. Allow mix to cool for 10-15 minutes before spooning into a baking dish. While mixture cools, heat oven to 400°F.
  • Roll out pastry, brush edges of dish with beaten egg or milk. Slap the pastry on the dish, press down edges, trim any excess. Brush pastry with beaten egg or milk, and cut 2 slits in the top to allow steam to escape.
  • Bung pie in oven for approx. 30 minutes until crust has risen and is golden brown.

Serve with seasonal veggies. We had buttered, peppered cabbage, it was absolutely scrummy.



13 comments:

Cheryl said...

Oh my that looks good Jan, I have missed you around here! Those are my 3 favorite ingredients in the world!

Denise said...

Hi Jan, Happy New Year! Sounds like you cooked up some delicious delights in the kitchen and this recipe I can't wait to try. Thanks for sharing it and thanks for dropping in my blog. I am enjoying catching up.

Paula said...

Happy New Year, Jan! Mmmmm, I'll have a slice of that pie! Actually, I'll have two slices! That crust looks great. I got a kick out of your instructions to "slap" the pastry on the dish! So what is ham stock? I'm intrigued. Thanks for the metric conversions!

Pam said...

It looks perfect! Total comfort food. I am glad you had a good New Years.

Beth said...

Well as you can imagine I did have a hangover!!! My NY resolution is to try eating potatoes regularly - arghhh!!!!

Marjie said...

It looks nice, and I love your oval baker in its rack! Happy New Year!

Sara said...

This looks like great comfort food, I love leeks!

The Blonde Duck said...

That looks delicious. My husband is picky and won't eat ham. Do you think turkey or chicken would work?

Maria said...

Savory pies are so good! Nice job here!

Jan said...

Hi Jan - That pie looks so good!
I love leeks and potato and ham too!
I don't know about people having any trouble accessing my blog as you have had. Thanks for letting me know but I've asked a few people and they said it's fine.... I hope it is anyway.
A very happy new year to you x

Kevin said...

That pie looks good and sounds tasty! I am going to have to look into making some ham stock.

Emily said...

Oh boy. That looks pretty scumptious, Jan!

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