- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 leeks, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 large potatoes, cut into small cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp plain flour, plus extra for dusting
- 300ml chicken or ham stock
- 100ml pot crème fraîche (or use leftover double cream)
- 2 tsp wholegrain mustard
- 200g cooked ham, shredded
- 4 bay leaves, optional
- 375g pack puff pastry
- 1 egg, beaten, to glaze (or use milk)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.