A MightyFine Pie
You can’t beat a homemade pie, served alongside a pile of buttery mash and some garlic laden greens is the perfect comfort food for right now. This basic recipe can be adapted to use leftover chicken or turkey in with the gammon, any left over pastry will make great cheese straws.
You will need 4 individual pie dishes or 1 large enough for 4 people.
For the Pastry
250g Plain Flour
125g Cold Butter
Sprinkle of dried herbs
Ice cold water
Or 1 pack of ready rolled puff pastry
For the Filling
1 Large Leek
400-500g cooked Gammon Ham, either bought in a fat slice or home cooked.
500ml Vegetable Stock
1 tbsp Mighty Fine Things Kent Honey & Cider Mustard
1 tbsp Dijon Mustard
1tbsp Crème Fraiche
Few sprigs Tarragon chopped
Sea salt & Black Pepper
Firstly make the pastry, don’t be afraid, it’s super simple. Weigh the flour into a mixing bowl, dice the fridge cold butter and add into the bowl along with a pinch of sea salt and a sprinkle of dried herbs, use your hands to rub the butter into the flour to make a breadcrumb like consistency. Using a knife add a little cold water and mix, continue to add a little water and mix until it comes together and you can form the pastry into a ball. Wrap in cling film and chill until you are ready to assemble the pie.
For the filling split the leek lengthways and wash, remove any old or tough outer parts. Then slice into chunks and put into a saucepan, cover with 1L of water, bring to the boil and simmer until tender. Strain the cooking water from the leeks into a measuring jug and keep 500mls of it, set the leeks aside. Meanwhile dice the Gammon into chunky bite sized pieces. Melt the butter in a saucepan then add the flour and stir well over a medium heat for a minute or so to cook the floury taste out. Then little by little add the leek cooking liquid (or 500ml of vegetable stock if you prefer) to the paste and stir well to keep the mixture lump free. Continue adding the stock until you have a sauce consistency, turn the heat down to a simmer and add the mustards, the leeks and the gammon and heat through. Take off the heat and stir in the chopped tarragon and lastly gently stir through the crème fraiche. Taste and adjust the seasoning, adding salt, black pepper and more mustard to taste. Leave the pie filling to cool before assembling the pies.
Preheat the oven to 180°C. Fill the pie tins with your cooled filling. Dust a work surface with flour and roll out the pastry until it’s quite thin but still workable. Place your pie tin on the pastry and using a sharp knife cut around it neatly. In a small cup break an egg and whisk it up. Use a pastry brush to paint egg around the edges of the pie dish And carefully transfer the pastry on top of the filling, press down around the edges using the prongs of a knife, then apply more egg wash on top of the pie (follow these last few steps if using Puff pasty). You can freeze the pie at this stage in it’s tin wrapped in cling film for quick mid-week dinners, or bake for 30-40 minutes at 180°C until hot and the pastry is crisp & golden.