Additional Ingredients

How to make Wholemeal Gammon and Leek Pies

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1. To make the pastry, put the Allinson flour, butter and salt into a processor. (To mix by hand, see tip) 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. Knead gently on a lightly floured surface, form into a ball, wrap in cling film and chill for 25 mins.
2. Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6 with a baking sheet. Put the gammon steaks into a saucepan and cover with water. Add a few slices of leek and the peppercorns. Bring to the boil and simmer for 15 mins until the gammon is tender.
3. 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. Drain in a colander.
4. Mix together the crème fraiche and mustard. Drain the gammon, remove the fat and break into small pieces.
5. 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.
6. 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.

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