Wholemeal gammon and leek pies - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
- 400 g Plain wholemeal flour
- 225 g Butter (unsalted) cubed
- ½ tsp Salt
- 50 g Cheddar cheese mature, grated
- 2 Egg yolk(s) (free range) medium, lightly beaten
- 2 Gammon steak(s)
- 900 g Leek(s) trimmed, chopped and rinsed
- 200 ml Crème fraîche
- 2 Thyme leaves optional
- 2 tbsp Dijon mustard
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1
To make the pastry, put the flour, butter and salt into a processor. Pulse until the mixture forms crumbs, then add the cheese, egg yolks and 4-5 tbsp cold water. Process briefly until the mixture comes together.
For this step you'll need:
- 400g Plain wholemeal flour
- 225g Butter (unsalted) cubed
- ½tsp Salt
- 50g Cheddar cheese mature, grated
- 2 Egg yolk(s) (free range) medium, lightly beaten
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2
Knead gently on a lightly floured surface, form into a ball, wrap in cling film and chill for 25 mins.
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3
Preheat the oven to 200ºC (180ºC fan, gas mark 6) with a baking sheet. Put the gammon steaks into a saucepan and cover with water. Add a few slices of leeks. Bring to the boil and simmer for 15 mins until the gammon is tender.
For this step you'll need:
- 2 Gammon steak(s)
- 900g Leek(s) trimmed, chopped and rinsed
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4
Put the leeks into a microwave proof bowl and add 3 tbsp of water. Cover with cling film, pierce several times and microwave on high 900W for 8 minutes. Alternatively, cook the leeks in a pan with the water until softened and drain in a colander.
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5
Mix together the crème fraiche and mustard. Drain the gammon, remove the fat and break into small pieces.
For this step you'll need:
- 200ml Crème fraîche
- 2 tbsp Dijon mustard
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6
Grease 6 individual pie dishes or a tartlet tin. Roll out the pastry on a lightly floured surface. Cut into 5 circles, using a saucer to help and use to line the dishes, leaving edges overhanging. Re-roll the trimmings and use to line the final dish.
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7
Fill pies with alternate spoonfuls of crème fraiche, gammon and leeks. Sprinkle with a few fresh thyme leaves, if desired. Bring the pastry edges in, over the edge of the topping, crumpling as needed.
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8
Bake for 35 minutes.