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Wholemeal Gammon and Leek Pies

Wholemeal Gammon and Leek Pies

Recipe Submitted By: bakingmad

These rustic looking pies are so flavoursome! Why not try crumbling in a little strong cheese to the filling for a hearty pie.

Preparation Time	30 minutes
Baking Time	30 minutes
Portions	Makes 6
Skill Level	Medium
Average Rating

Wholemeal Gammon and Leek Pies Ingredients

400 grams	Wholemeal Plain Flour (Allinson)
225 grams	Butter (cut Into cubes)
0.50 tsp	Salt
50 grams	Mature Cheddar Cheese (grated)
2	Happy Eggs (medium egg yolk, lightly beaten)
2	Gammon Steaks
900 grams	Leeks (trimmed, chopped and rinsed)
200 ml	Crème Fraîche
2	Thyme Leaves (optional)
2 tbsp	Dijon or Wholegrain Mustard (Poupon)

Additional Ingredients

900 grams

Leeks, Filling ,trimmed, Chopped And Rinsed

This recipe uses

How to make Wholemeal Gammon and Leek Pies

Click on the text to highlight the different stages as you go along,
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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.
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.
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.
Mix together the crème fraiche and mustard. Drain the gammon, remove the fat and break into small pieces.
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.
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.

Reviews

Read all reviews (1) | Average rating: 3 stars

"I like the recipe and ingredients for the pastry! eggs have been separated and only the yolks used! Any use for the whites? and any brushing of pastry surface prior to cooking? I like to see a glze!"

Bakingmad: "There\'s no need to glaze the pies really as there is not much pastry showing and no lids, but you can of course brush the edges with beaten egg or milk. Use up the egg whites to make meringues. "

10-03-2011 | Author: dougcans | 3 stars

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