Creamy Leek Potato & Ham Pie

I was very pleased with the results of finally making my own pastry. I decided to have confidence and didn’t even get my ‘just in case’ pastry out of the freezer.

The last one I bought was really difficult to roll out and kept breaking up, mine didn’t so I call that a win.

When you have made the pastry, split into 2 rounds, cover with cling film and pop it in the fridge until required.

Put 3 average sized potatoes into a pan, cover with water, bring to the boil then simmer for about 7 minutes. Drain and cool.

Gently cook a finely chopped onion & 3 roughly chopped leeks in oil until soft but not browned – about 12-15 minutes. Add 2-3 finely chopped garlic cloves and cook for a couple more minutes. Remove and allow to cool. Add snipped chives and a good bit of seasoning.

Heat the oven to 160ºc (fan), leaving a baking tray in the oven.

Roll out one of your discs & line your greased pie dish. Prick the pastry all over and bake in the oven on top of the heated baking tray for 10 minutes.

When you remove the pie dish, return the tray to the oven.

Finely slice the potatoes – I used a mandolin.

To assemble:

Arrange a layer of the potato slices in the pie base. Cover with half of the leek mixture. Dot with crème fraîche then cover with grated Lancashire cheese. Lay thin sliced ham over the top (I used Torchon) then repeat.

Roll out the other pastry disc, brush the edges of the bottom pastry layer with egg. Place your pastry on top, trim and crimp the edges. Stick your knife in the top to create a couple of air holes then brush with egg and bake in the oven on the baking tray for about 45 minutes.

I served it with blanched green beans stir-fried in lemon juice, oil & Dijon mustard.

PIE SLICE

Obviously I made this ‘yesterday so we ate it cold. Find the actual BBC Good Food recipe <a title="pie"

This was dinner… 9th September 2013.

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