Ham And Leek Pie Food

HAM, LEEK & POTATO PIE

Steps:

• Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
• Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
• Roll out the pastry on a floured surface to the thickness of a £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.
• Trim 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, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

HAM AND LEEK PIES

Steps:

• Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

HAM, LEEK AND POTATO PIE

Steps:

• Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
• Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
• Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
• The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

CHICKEN, LEEK AND HAM PIE

Steps:

• heat oven to (200°C/180°C fan/gas 6) chop and wash leeks into discs and fry in butter for 5-10mins or until soft while leeks are frying chop up ham and chicken into chunks about 1cm by 1cm
• add chunks of chicken and ham to the pan along with the stock (200ml of stock or 200ml of hotwater and a stock cube) season to taste with salt and pepper
• pour the mixture into a oven proof dish and place rolled out pastry on the top, fold pastry over edges to seal and poke small holes in the middle for hot air to escape
• crack egg and whisk, gently brush over the pastry put in oven for 15-20 mins or until golden brown take out and enjoy or cool and reheat (for reheating microwave for about 3-4 mins and then put in the oven to crisp up the pastry for about 2-3 mins)

LEEK, HAM AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees.
• In a pan, heat oil and then add leaks, mushrooms, garlic and salt and pepper and cook for approximately 10 minute or until leeks have cooked down.
• Mix in the cream and cook another minute. Remove from the heat and stir in the ham.
• Place piecrust in a deep pie dish and then fill with the leek filling. Top with the cheeses.
• Whisk the eggs, milk and salt and pepper together. Slowly pour over the leeks.
• Bake for approximately 45 minute or until center of quiche has set.