Gammon And Leek Pie
|Gammon steak||4 (Round Shape)|
|Dried thyme||1 Pinch|
|Canned tomato and onion cook in sauce||13 1⁄4 Ounce (1 Can / 376 Gram, Homepride)|
|Frozen puff pastry||4 Ounce, thawed (398 Gram, 1 Packet)|
|Water||15 Milliliter (1 Tablespoon)|
Preheat oven to 200°C/400°F/Gas Mark 6.
Cut the gammon into cubes.
Wash the leeks in cold water and slice them into rings.
Mix the gammon cubes and leeks together in a 1.5 litre/3 pint pie dish.
Sprinkle with the thyme and pour over the Tomato and Onion Cook-in-Sauce.
Roll out the pastry to 5 cm/2 inches larger than the pie dish.
Cut off a 2.5 cm/1 inch strip and place it around the top edge of the dish.
Dampen the edge.
Place the remaining pastry on top, pressing the edges together well, and trim off excess.
Make slits in the top and decorate with shaped pastry trimmings.
Beat together the egg and water.
Brush the pie with the egg mixture and bake for 35 minutes until golden brown.