Ham, potato & cheese stuffed loaf

Ham, potato & cheese stuffed loaf

For a casual weekend lunch, bake your own bread stuffed with oozing cheddar

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 2 hrs 15 mins

Freezable

Method

  1. Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
  2. Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
  3. Mix the crème fraîche, cheddar and parsley, then season really well.
  4. Roll out just under half the dough on a floured surface to a 25cm circle - it's easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden
  5. Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs.
  6. Heat oven to 160C/140C fan/gas 3. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp - poke a skewer into the middle and check it's piping hot all the way through.

PER SERVING

607 kcalories, protein 25g, carbohydrate 41g, fat 37 g, saturated fat 23g, fibre 3g, sugar 4g, salt 2.5 g

Recipe from Good Food magazine, April 2012.

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Latest comments and suggestions

  • Binder photo The Trautbec

    31 March 2012

    The Trautbec rated and commented on this recipe

    4 stars

    Found the bread to overbake, had to leave it covered longer. Besides this, an excellent recipe.

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  • Binder photo ingridbraad

    31 March 2012

    ingridbraad rated and commented on this recipe

    5 stars

    Delicious! I didn't think that cooking the patotoes unpeeled added much to it. Next time I would peel them beforehand, that's easier.

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  • Binder photo Peter'sFood

    31 March 2012

    Peter'sFood commented on this recipe

    How much dough does a "500g pack of bread mix" make? I only have flour and yeast in my cupboard. ;-)

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  • Binder photo Sarah

    05 April 2012

    Sarah rated and commented on this recipe

    5 stars

    Went down really well in my house, delicious recipe. I am a veggie so I missed the ham out, but still worked really well and had plenty of flavour.

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  • Binder photo risait Carys

    10 April 2012

    risait Carys commented on this recipe

    Way too much filling for the amount of bread mix! Not a success in our house!

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  • Binder photo Kirstie

    15 May 2012

    Kirstie rated and commented on this recipe

    4 stars

    Easier than I expected to make and very tasty. Only negative was that the filling wasn't as 'set' as it looks in the picture and came spilling out when I cut it which made it a bit messy to serve. I didn't bother peeling the potatoes and I don't think it affected the final result.

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  • Binder photo katcurnock

    23 October 2012

    katcurnock rated and commented on this recipe

    5 stars

    by using half fat creme fraiche you can reduce this to 478 cals and 20g fat per serving x

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  • Binder photo katcurnock

    23 October 2012

    katcurnock commented on this recipe

    by using half fat creme fraiche you can reduce this to 478 cals and 20g fat per serving x

    Flag as inappropriate

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  • Binder photo katcurnock

    23 October 2012

    katcurnock commented on this recipe

    by using half fat creme fraiche you can reduce this to 478 cals and 20g fat per serving x

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 2 hrs 15 mins

Freezable

Ingredients

  • 500g pack bread mix
  • 2 tsp mustard powder
  • 500g bag new potatoes
  • 500ml tub crème fraîche
  • 175g extra-mature cheddar , grated, plus a little extra to scatter on
  • small bunch parsley , chopped
  • a little plain flour , for dusting
  • 1 bunch spring onions , sliced
  • 400g thick sliced lean ham , diced, any fat removed
  • 1 tbsp olive oil , for greasing
  • 1 egg , beaten
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PER SERVING

607 kcalories, protein 25g, carbohydrate 41g, fat 37 g, saturated fat 23g, fibre 3g, sugar 4g, salt 2.5 g

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