Wholemeal gammon and leek pies

Method

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.

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

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.

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

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. 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. Bake for 35 minutes.