Ham, Leek, Mushroom Pie
Ingredients
Leek 2
Mushrooms - white 200 g
Ham 250 ml
Potato 150 g
Cheese 150 ml
Butter 45 ml
Flour 15 ml
Milk 250 ml
Mustard - dry 1 ml
Nutmeg 1 ml
Pepper 1 to taste
Pastry - Puff 1 roll
Ready Made Salad 1
Preparation
1. Trim the ends of the leeks, Cut off most of the green then quarter and cut into small pieces. Set aside.
2. Slice the mushrooms.
3. Cube the ham.
4. Boil or microwave the potatoes.
5. Grate the cheese.
6. On a medium burner, put a pan and when warm add butter. Saute the mushrooms. Set aside.
7. In the same pan add the ham and brown on the outside. set aside.
8. Turn the heat to low, add the leeks and cook until soft. Return the ham and mushrooms.
9. Cube the potatoes and add to the pan.
10. Pre-heat the oven to 350 f.
11. Set a small pot on a low burner. Add 1/3 of the butter and when melted the flour. Stir and let cook a minute. Pour in the milk a bit at a time stirring to make a thick paste then thin before adding the pepper, mustard and nutmeg. Let thicken then add the cheese. Pour into the leek, ham pan. Mix well.
12. Transfer to a ovenproof dish. Lay the puff pastry on and trim around the dish - discarding any removed pastry (or rolling in jam or cheese and putting into the oven with the finished pie). Slash the top to create vents for steam.
13. Put on a cookie tray then into the oven for 30 minutes.
14. To serve plate and side with ready made salad.
2. Slice the mushrooms.
3. Cube the ham.
4. Boil or microwave the potatoes.
5. Grate the cheese.
6. On a medium burner, put a pan and when warm add butter. Saute the mushrooms. Set aside.
7. In the same pan add the ham and brown on the outside. set aside.
8. Turn the heat to low, add the leeks and cook until soft. Return the ham and mushrooms.
9. Cube the potatoes and add to the pan.
10. Pre-heat the oven to 350 f.
11. Set a small pot on a low burner. Add 1/3 of the butter and when melted the flour. Stir and let cook a minute. Pour in the milk a bit at a time stirring to make a thick paste then thin before adding the pepper, mustard and nutmeg. Let thicken then add the cheese. Pour into the leek, ham pan. Mix well.
12. Transfer to a ovenproof dish. Lay the puff pastry on and trim around the dish - discarding any removed pastry (or rolling in jam or cheese and putting into the oven with the finished pie). Slash the top to create vents for steam.
13. Put on a cookie tray then into the oven for 30 minutes.
14. To serve plate and side with ready made salad.
