Name: Ham & leek cobbler
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 2½ tbsp olive oil; 450g leek trimmed and thickly sliced; 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; 140g frozen pea; 85g chunk of ham shredded; 1 small apple or ½ large apple, grated

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Ham & leek cobbler

Ham & leek cobbler

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4 out of 5.28 ratingsRate

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Use up a leftover chunk of ham in this healthy, but hearty, family supper

Freezable

Healthy

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A star rating of 4.4 out of 5.53 ratings

Ingredients

Nutrition

Units:

MetricUS

2½ tbsp olive oil
450g leek

trimmed and thickly sliced
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
140g frozen pea
85g chunk of ham

shredded
1 small apple

or ½ large apple, grated

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Nutrition: per serving

kcal255
fat9g
saturates2g
carbs32g
sugars8g
fibre6g
protein12g
salt1.02g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

TIP

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.

Recipe from Good Food magazine, February 2009

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A star rating of 4 out of 5.28 ratings

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