Leftover Ham, Leek and Potato Pie

SERVES 6

1 tbsp olive oil

1 onion, finely chopped

3 leeks, finely sliced

2 large potatoes, cut into small cubes

2 tbsp plain flour

300ml chicken stock

100ml crème fraîche

2 tsp wholegrain mustard

200g leftover cooked ham, shredded 1 sheet of frozen puff pastry, thawed 1 egg, beaten

Salt and black pepper

Heat a large saucepan and add the oil, onion and leeks. Cover and simmer gently for 15 minutes until soft.

2 After five minutes, add the potatoes and continue to cook for 3-4 minutes.

3 Stir in the flour and turn up the heat. Then add the stock, stirring until it thickens a little.

4 Remove from the heat and stir in the crème fraîche, mustard and ham. Season with salt and pepper.

5 Spoon the mix into a large baking dish.

6 Preheat the oven to 220°C/200°C fan/gas mark 7.

7 Roll out the pastry on a floured surface to the thickness of a €1/£1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.

8 Trim the pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape and brush all over the top with egg. Bake in the oven for 30 minutes until risen.