In case you did not have enough holidays, today is Boxing Day. Not a typical American holiday but nonetheless, here is a UK inspired recipe that can easily use up some of that Chritmas ham. If only it was snowing, this would be a wonderful cold night meal... so enjoy today for Boxing Day or save for a snowy New York evening to come!
Boxing Day Ham, Potato & Leek Pie Serves 4 - 6
Ingredients
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 leeks, finely sliced
- 2 large potatoes cut into small cubes
- 2 tablespoons plain flour , plus extra for dusting
- 300ml (1 1/4 cups) chicken or ham stock
- 100ml (slightly less than 1/2 cup) pot crème fraîche (or use leftover double (heavy) cream)
- 2 teaspoons wholegrain mustard
- 200g (7 oz) cooked ham , shredded
- 4 bay leaves , optional
- 375g (13.3 oz) pack puff pastry
- 1 egg, beaten, to glaze (or use cream)
Method
Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 minutes until soft. Add the potatoes after 5 minutes 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.
Recipe from Good Food magazine, Jan. 2009
