Ham Leek and Potato Pie
|Onion||1 Large, finely chopped|
|Leeks||3 , finely sliced|
|Potatoes||2 Large, cut into small cubes|
|Plain flour||3 Tablespoon (1 Tablespoon Extra For Dusting)|
|Chicken stock/Ham stock||1⁄2 Pint (300 Milliliter)|
|Creme fraiche/Leftover double cream||100 Milliliter (300 Milliliter Pot)|
|Whole grain mustard||2 Teaspoon|
|Cooked ham||8 Ounce, shredded (200 Gram)|
|Puff pastry||375 Gram|
|Egg/Milk||1 , beaten to glaze|
1.Preheat the oven at 160 degrees c
2.In a frying pan, melt the butter.
3.Add onions and leeks to the pan and cook.
4.Put potatoes to the onion mixture.
5.Cook till the ingredients get tender.
6.Add the flour and increase the flame.
7.Add stock to th epan and stir well till the mixture gets dense.
8.Once done, remove the pan from heat.
9.Add cream, ham and mustard to the pan.
10.Let the mixture cool.
11.Take a large pie dish.
12.Put the mixture in the dish with a spoon.
13.Add few bay leaves in the dish.
14.Take out the packed pastry and roll it on a floured surface.
15.Cut a strip of pastry and put it firmly on the edge of pie dish.
16.Brush the strip with beaten egg.
17.Place the round pastry and cover the dish from the top.
18.Make few cuts to allow steam to escape.
19.Place bay leaves on the pastry.
20.Brush the pastry with egg.
21.Bake for half an hour.
22.Serve hot and crispy with rissoto.