Leek, potato & ham flip-over pie

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Good Food

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1. To make the filling, preheat the oven to 220C/gas 7/fan 200C. Slice your potato leftovers as best you can, then blanch the leek in boiling water for 3 minutes and drain. If you don't have any leftovers, peel, halve and thickly slice a baking potato, then boil for 8 minutes, adding the sliced leek for the last 3 minutes. Drain. In a large bowl, mix the potato, leek, horseradish sauce, crème fraîche, ham and thyme, mushing up the potato slightly, then season well.
2. To make the pie, unroll the pastry rectangle onto a baking sheet. Pile the filling along the length of one half of the pastry, leaving a small gap on the outside edge. Brush milk round the edges of the pastry. Fold the uncovered side over the filling, then press the pastry edges together well, using the prongs of a fork, to seal. Make a few 6cm diagonal slashes in the top. (The pie can now be frozen for up to a month.)
3. To bake the pie, brush the pie with the remaining milk and bake for 30 minutes until golden brown. Leave to relax for a couple of minutes then cut into slices and serve with a green salad.

Make it your own

Crumble in any leftover stuffing for extra flavour, or grate in any pieces of leftover cheese.

Per serving (using boiled potatoes)

765 kcalories, protein 18g, carbohydrate 76g, fat 45 g, saturated fat 7g, fibre 3g, salt 2.72 g

'A great winter warmer, which the whole family loved.'

Latest comments and suggestions

• polomint

  03 January 2008

  polomint rated and commented on this recipe

  

  A lovely recipe and not just for Christmas. I have cooked this in summer with a salad and experimented with different types of pastry.

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• Jane`s recipes

  08 February 2008

  Jane`s recipes rated this recipe

  

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• Belkey

  13 March 2008

  Belkey rated and commented on this recipe

  

  An ideal way to use up leftovers, you do not need to stick to specified filling.

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• Claire

  07 May 2008

  Claire rated and commented on this recipe

  

  I made this 2 months ago and it was really tastey, I froze half the amount for a night when i had no time to cook. It is was still really tastey. I would make it again and freeze it again.

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• redhot

  12 January 2009

  redhot rated and commented on this recipe

  

  Great way at using leftovers. It is creamy and the flavours of the leeks, horseradish and ham work well. I used a beaten egg to glaze my pastry instead of milk and it came out the oven golden brown. I served this with honey roasted beetroot and some leftover red cabbage which worked well together. My husband and I loved this and we both had seconds. I will definitely be making it again sometime soon for mid week meals.

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Ingredients

• 400g leftover cooked potatoes (roasted or boiled - see step 1)
• 1 leek , finely sliced
• 2 heaped tbsp horseradish sauce
• 5 heaped tbsp crème fraîche
• 100g cooked ham , chopped into small pieces
• pinch of dried thyme
• 375g packet ready-rolled puff pastry
• 1 tbsp milk

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 25 mins

Cook 30 mins

Ingredients

• 400g leftover cooked potatoes (roasted or boiled - see step 1)
• 1 leek , finely sliced
• 2 heaped tbsp horseradish sauce
• 5 heaped tbsp crème fraîche
• 100g cooked ham , chopped into small pieces
• pinch of dried thyme
• 375g packet ready-rolled puff pastry
• 1 tbsp milk

Per serving (using boiled potatoes)

765 kcalories, protein 18g, carbohydrate 76g, fat 45 g, saturated fat 7g, fibre 3g, salt 2.72 g

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