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
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.
Mix the crème fraîche, cheddar and
parsley, then season really well.
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
Cooking from frozen: Bring the pie out of the freezer in the
morning and leave at room temperature
for about 3 hrs.
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.