Creamy butter bean, ham & leek pie

Method

• step 1

  Heat the oil and butter in a flameproof casserole dish over a low-medium heat and cook the onion and leeks for 10-15 mins, stirring often until soft and beginning to caramelise.

• step 2

  Turn up the heat slightly and stir in the garlic, sage leaves and most of the thyme. Season with black pepper. After a couple of minutes, stir in the flour and cook for 2 mins more.

• step 3

  Crumble the stock cube into a jug and top up with 250ml water. Stir the stock into the pan, adding it slowly and mixing to prevent lumps forming. Bring to a gentle simmer.

• step 4

  Stir in the gammon and butter beans, along with the liquid from the jar, plus the mascarpone and mustard. Simmer for 5 mins to reduce the sauce slightly. Season to taste – go easy on the salt as the ham and stock are already salty. Cool and chill the filling until you’re ready to serve, or transfer to a 24cm pie dish.

• step 5

  Heat the oven to 190C/170C fan/gas 5. Unroll the pastry on a work surface and brush all over with the egg. Cut the pastry into roughly 4cm squares using a pizza cutter. Lay the pastry squares over the pie filling, starting at the edge of the pie dish and working your way towards the centre. If you have any squares leftover, cook them alongside the pie to serve on the side. Sprinkle over the rest of the thyme leaves, then bake for 40 mins (or 45 mins from chilled) until the pastry is deep golden brown and the filling is bubbling. Serve with mash and seasonal veg, if you like.