- 2½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 450g leek, trimmed and thickly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 450ml vegetable stock
- 100g self-raising flour, plus a little extra for rolling the dough
- 75ml fat-free natural yogurt
- 1 tsp thyme leaves, plus extra to decorate
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 140g frozen pea
- 85g chunk of ham, shredded
- 1 small apple or ½ large apple, grated
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Heat oven to 200C/fan 180C/gas 6. Heat ½ tbsp oil in a large pan, then fry the leeks, stirring for 5 mins until starting to soften. Add the stock, then simmer for 5 mins.
Meanwhile, tip the flour into a bowl, make a well in the centre, then add the yogurt, remaining oil, thyme leaves and a little salt. Using a cutlery knife, mix to bring together to a soft dough. Divide into 4 and shape into rounds on a floured surface.
Stir the peas, ham and grated apple into the leeks, then divide between 4 individual pie dishes or one large dish. Top each with a round of dough, scatter with more thyme, then bake for 20 mins until golden.
Look for the mixed ends of ham on your supermarket’s deli counter. Cheaper than buying freshly cut, they’re a great buy when you don’t need large slices and just want to shred the ham for cooking.