TOM KITCHIN’S HAM AND LEEK PIE
The Scottish chef and food writer is known for his Michelin-starred cuisine, but here shares a crowd pleaser adapted from Tom Kitchin’s Meat & Game, his new cookbook.
Hands-on time 30min, plus chilling and cooling. Cooking time about 1hr. Serves 4
1tbsp olive oil 2 large leeks, trimmed, sliced and rinsed 1 onion, chopped 2 garlic cloves, finely chopped 2tbsp plain flour, plus extra for rolling out the pastry 300ml (½pint) chicken stock 400g (14oz) cooked ham, finely diced 100ml (3½fl oz) crème fraîche 1tsp wholegrain mustard 375g block puff pastry, thawed if frozen 1 egg yolk, beaten
Heat a sauté or frying pan over a medium heat, then add the oil. When hot, add the leek and onion and sauté for 5min. Add the garlic and continue frying until the leeks and onion are softened, but not coloured. Season with salt and pepper.
Sprinkle over the flour and stir for 1–2min to cook out the raw flour, then slowly stir in the chicken stock, bring to a bubble and cook until thickened. Add the ham, crème fraîche and mustard, and stir together. Simmer for a further min until thick and creamy. Adjust the seasoning with salt and pepper, if necessary. Set aside to cool.
Roll out the pastry on a lightly floured surface with a lightly floured rolling pin until it is about the thickness of a £1 coin and large enough to cover a 2-litre (3½ pint) pie dish. Cut a strip of pastry the same width as the rim of the dish. Lightly brush the edge of the dish with a little of the beaten egg yolk and fix the strip around it. Spoon the filling into the dish.
Brush the top of the pastry strip with egg yolk, then lay over the remaining pastry, press down lightly and crimp the edge. Cut off the excess pastry to trim the edge. Use a small knife to cut a steam hole in the centre, then insert a foil funnel to release the steam while baking. Leave the pie to chill for at least 20min before baking.
Meanwhile, preheat the oven to 220°C (200°C fan) mark 7. When you’re ready to bake the pie, brush the surface with egg yolk. Place the pie on a baking sheet and bake for 35–45min, or until filling is piping hot and pastry is well risen and golden brown. Set aside to rest for 5min before serving.
GH TIP Use leftover puff pastry trimmings to make cheese straws, simply re-roll, scatter with grated cheese, fold over and cut into strips, then bake until golden.
‘When I’m writing a cookbook, I become nostalgic and remember childhood favourites. This dish reminds me of those days, and I now understand why my mother loved cooking this pie – it’s a great dish to get ready in the morning, allowing you to get on with the day’