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Wholemeal gammon and leek pie with an open top to allow you to see the gammon and leek in the pie.

Wholemeal gammon and leek pies

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This rustic looking open topped pie is deliciously flavoursome. Beautifully crisp wholemeal pastry with a creamy leek and gammon filling makes this a really hearty pie that the whole family will love.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:medium

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Ingredients

  • 400g 14⅛ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 225g 8 oz Butter (unsalted) cubed
  • ½tsp ½tsp Salt
  • 50g 1⅞ oz Cheddar cheese mature, grated
  • 2 2 Egg yolk(s) (free range) medium, lightly beaten
  • 2 2 Gammon steak(s)
  • 900g 31⅞ oz Leek(s) trimmed, chopped and rinsed
  • 200ml 6⅞ fl oz Crème fraîche
  • 2 2 Thyme leaves optional
  • 2tbsp 2tbsp Dijon mustard

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the pastry, put the flour, butter and salt into a processor.  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.

    Ingredients for this step

    • 400g 14⅛ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
    • 225g 8 oz Butter (unsalted) cubed
    • ½tsp ½tsp Salt
    • 50g 1⅞ oz Cheddar cheese mature, grated
    • 2 2 Egg yolk(s) (free range) medium, lightly beaten
    • Water
  2. Classic mode Step 2

    Knead gently on a lightly floured surface, form into a ball, wrap in cling film and chill for 25 mins.

  3. Classic mode Step 3

    Preheat the oven to 200ºC (180ºC fan, gas mark 6) with a baking sheet. Put the gammon steaks into a saucepan and cover with water. Add a few slices of leeks. Bring to the boil and simmer for 15 mins until the gammon is tender.

    Ingredients for this step

    • 2 2 Gammon steak(s)
    • 900g 31⅞ oz Leek(s) trimmed, chopped and rinsed
  4. Classic mode Step 4

    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 and drain in a colander.

  5. Classic mode Step 5

    Mix together the crème fraiche and mustard. Drain the gammon, remove the fat and break into small pieces.

    Ingredients for this step

    • 200ml 6⅞ fl oz Crème fraîche
    • 2tbsp 2tbsp Dijon mustard
  6. Classic mode Step 6

    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.

  7. Classic mode Step 7

    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.

  8. Classic mode Step 8

    Bake for 35 minutes.