Cheesy Leek and Ham Pie

One of our family favourites. Made with left over roast gammon and shed loads of juicy leeks.

You only find proper whole gammons, reasonably priced in supermarkets at Xmas and Easter so I usually buy 3 or 4 large and cut them in half to freeze. You can make your own Puff pastry, but for this dead easy recipe, and quickness, buy it!

You will need a flat baking tray. Pre heat your fan oven to 210C, Make the filling well in advance as it needs to cool before using.

Cold roast gammon, about 1lb, cubed

3 leeks, tops trimmed and finely sliced

 a little oil

large knob butter

1 tablespoonful plain flour

¼ pint of ham stock [or veg]

3 tablespoonfuls double cream

¼ lb grated cheese. Mild Edam perhaps or stronger Cheddar- your choice

2 heaped tablespoonfuls fresh chopped parsley

fresh ground pepper

Puff Pastry [about a 1lb]

1 egg, beaten for brushing

grated parmesan for sprinkling

Take a large fry pan and fry the leeks in the oil and butter until starting to soften, add the flour and stir well, then add the stock and let it bubble for a moment. Turn the heat off and add the gammon, cream, parsley and cheese. Season with the pepper, but hold the salt. You do not need that because of the gammon. Mix well and allow to go cold.

Take half of the pastry and roll it into about a 11 inch circle. Not too thick. Place this on your baking sheet. Brush the beaten egg around the outer 1½ inches. Tip the cold mixture in the centre, making a sort of dome, keeping it away from the edges.  Roll out the other half of the pastry and fit over the top, pinching the edges together.

Now, being a Cornishwoman I crimp the edges, but you can turn it inwards and press with a fork if you prefer! As long as it is well sealed.

I like to make a criss cross pattern, like Heavy Cake, it’s up to you. Poke a small hole in the top for the steam to come out then sprinkle grated parmesan over generously. Do you like my little leaves? I used a Xmas holly cutter and they look so ridiculous. Artistic I am not! I don’t generally do stuff like that!

Bake for about 35-40 mins until the pastry is golden brown! Turn down to 190 after 20 mins. Don’t serve it right away, it is far better if left to cool for 20-30 mins. Great cold too.

Serve with wonderful Cornish new potatoes and a green veg.

Oh my!! This is an amazing recipe.