Smoked ham and leek pie

Smoked ham and leek pie

Serves 6

This recipe has provided comfort at our table not just on cold, wet days, but also to those who have shared our table who required comfort, like our visiting Ukrainian family. I also take comfort in knowing that we have reared and produced the ham ourselves. We are blessed to have a wonderful butcher in Hugh Maguire (aka ‘The Smokin’ Butcher’) who naturally smokes our rare-breed hams for us at home at Maperath Farm. This pie is the perfect way to use up a baked ham or Christmas ham and we all agree that it’s even better the next day. – Recipe by Olivia Duff, Maperath Farm
85g butter
1 tsp rapeseed oil
1 large onion, finely chopped
3 medium-sized leeks, thinly sliced
1 heaped tsp English or French mustard (Graham’s Mustard is wonderful)
85g plain flour, plus extra for dusting
300ml chicken stock
50ml double cream
300g cooked smoked ham hock or leg or cooked baked ham, flaked apart
salt and freshly ground black pepper
1 sheet of ready-rolled puff pastry, thawed if frozen
1 egg, beaten
To serve:
green salad
Preheat the oven to 180°C (160°C fan).
Heat the butter and oil in a large frying pan over a medium heat. When the butter has melted, add the onion and cook gently, covered with a lid, for about 10 minutes, until softened and translucent. Add the leeks and cook for a few minutes more, covered, until softened but not coloured.
Add the mustard and then the flour and cook for 1–2 minutes to cook off the raw taste of the flour, then pour in the stock and cream. Add the ham and mix well to combine, then season to taste. Cook for just a couple minutes to marry the flavours together, then take the pan off the heat.
Transfer to a 25cm pie dish and allow to cool before putting on the pastry. (The pie can be prepped in advance and left overnight at this stage to cook the next day.)
Roll out the pastry on a lightly floured surface until it will cover your pie dish. Carefully drape the pastry over the top, pressing to seal the edges, then trim off any excess pastry. Brush the top of the pie with the beaten egg, then prick with a fork to allow steam to escape. Put the dish on a baking tray to make it easier to get the pie in and out of the oven. Bake in the preheated oven for 45 minutes, until the pastry is golden brown and the filling is bubbling.
Bring the pie to the table to let everyone help themselves. Serve with a simple green salad on the side.

From The Gathered Table: A Taste of Home

Photo by Katie Quinn


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