Wholemeal gammon and leek pies - recipe

Wholemeal gammon and leek pies

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  1. 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
  2. 2

    Knead gently on a lightly floured surface, form into a ball, wrap in cling film and chill for 25 mins.

  3. 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
  4. 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.

  5. 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
  6. 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.

  7. 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.

  8. 8

    Bake for 35 minutes.

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