Ham And Leek Pie Recipes

Steps:

• Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
• Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
• Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
• Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., Preheat air fryer to 400°. On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with hot leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., In batches if necessary, place ramekins in air fryer. Cook until golden brown, 12-15 minutes. Let stand 5 minutes before serving.

Steps:

• First, make the pastry. Put the butter in a bowl with the flour and salt. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add about 6 tbsp water to the mixture and use a knife to mix together until you have a firm dough. Cut the dough in half and shape each into a flat disc. Wrap in cling film and put in the fridge while you make the filling.
• Put the potatoes in a medium saucepan and cover with water. Bring to the boil and simmer for 5-7 mins until partcooked. Drain well and allow to cool.
• Heat the oil in a large saucepan. Add the onion and leeks, and gently cook for 10-15 mins until they are very tender, being careful not to brown them. Add the garlic and cook for a few mins more, then remove from the heat, tip into a bowl and allow to cool. Stir in the chives.
• Heat oven to 180C/160C fan/gas 4. Put a baking tray in the oven to preheat. Roll out 1 disc of the pastry on a lightly floured surface to 5mm thick. Use this to line a 24cm round x 4cm deep pie tin, leaving any excess pastry to overhang the tin. Prick the pastry all over with a fork, place on the heated baking tray and bake for 10-12 mins. Return the baking tray to the oven.
• Slice the cooled potatoes into very thin rounds. Start to assemble the pie by arranging half of the potatoes in the base, then top with half the leeks, half the crème fraîche dotted over the top and half the cheese. Arrange half the ham on top, then repeat again with all the remaining ingredients.
• Roll out the remaining disc of pastry to about a 26cm circle. Brush the top edge of the pastry in the tin with the beaten egg. Lay the circle of pastry over the top and trim the edges, crimping with your fingertips or a fork to seal. Brush all over with the beaten egg and decorate the top with any leftover pastry cut into leaves or a decoration of your choice.
• Place on the hot baking tray on the lowest shelf and bake for 45 mins until golden. Set aside for 15 mins to cool in the tin before transferring to a wire rack to cool. Cut into wedges and serve.

Steps:

• Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
• Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

Steps:

• Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
• Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
• Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
• Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.