Ham, Potato and Leek Pie

Cook Time 1 hour

Servings 4

Ingredients

1 tbsp olive oil

20g butter

2 large leeks, chopped

2 tbsp plain flour

500ml chicken stock

6 sprigs of thyme, leaves picked and chopped

2 tbsp sour cream

2 tbsp seeded mustard

500g piece cooked ham, cut into 2cm cubes

2 large Desiree potatoes, unpeeled

375g of butter puff pastry, thawed and rolled out

1 egg yolk mixed with a splash of water

Method

Cook whole potatoes in water until tender. Drain, cool and peel off skins. Cube into chunks. Using your pan as a guide, cut out the pastry into a round disk. Chill in the fridge until ready to use.

Preheat the oven to 190°C.

In a 28 cm pan heat oil and butter over a medium heat and add the leeks and thyme. Cook, stirring regularly until the leeks have sweated off. Add the flour and cook for a further minute. Little by little using a wooden spoon mix in the chicken stock. Bring to the boil until a thick sauce forms. Stir in the sour cream and mustard. Add the potatoes, and ham and fold through. Check seasoning, depending on how salty the ham is, you may not need any extra salt.

Cover the ham mixture with the pastry and tuck the sides into the pan. Pierce a hole in the centre and brush with the yolk mixture. Bake in the oven for 30 minutes until golden.