ONE-POT HAM, LEEK & CHEESE POT PIE WITH FLAKY PUFF PASTRY

2022-10-05 - ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■

Serves 4 Ready in 45 minutes Ingredients Pie

■ 200g champagne shaved ham, roughly chopped

1 carrot, grated

1 leek, cut in half lengthways & thinly sliced

■ 1 parsnip, cut in half lengthways & thinly sliced

1 drizzle of oil

2 Tbsp butter

2 Tbsp plain flour

1 tsp lemon pepper

1⁄ tsp garlic powder

1 tsp dried chives

1 cup milk

1⁄ cup water

250g frozen peas

90g Colby cheese, grated

375g flaky puff pastry

Preheat oven to 220C (or 200C fan bake). If you don’t have an ovenproof frypan, set aside a large baking dish.

Prep pie:

Roughly chop ham, grate carrot and cut leek and parsnip in half lengthways and thinly slice.

Heat oil in a medium, ovenproof frypan on high heat and cook ham, leek, parsnip and carrot for about 8 minutes, until starting to brown.

Reduce pan to medium-high heat and add butter, flour and lemon pepper spices and cook for about 2 minutes, until fragrant.

Add milk, water and peas, stirring, until smooth and thickened.

Season to taste with salt and pepper. Transfer to baking dish, if using.

Grate cheese.

Gently unroll pastry onto a flat surface and use a fork to lightly prick the pastry.

Sprinkle cheese evenly on top of filling. Place pastry on top of filling and bake for 15-20 minutes, until pastry is puffed and golden.

Ham, leek & cheese pot pie.