Ham and potato pie: another recipe to use up your leftovers.

17 May
Ham and potato pie

Ham and potato pie

I bought a cooked ham joint from the coop for 90p. They have a “hot roast chicken shelf” and one of the other things they sell on it is cooked gammon hocks. They are really tasty and the meat just fall off the bone. I can’t resist them when they are reduced to a quarter of the original price.

Bargain!

Bargain!

We ate a bit with some pasta and what was left was made into this pie.

The recipe is one of my “use up what is in the fridge” recipes, hence I think it would work nicely with left over roast chicken, or maybe use leek in the filling, or perhaps a parsnip in place of one of the carrots. Just make it up as you go along; that’s what I usually do!

Ham and potato pie (serves 4)

Ingredients:

For the pastry:

160g selfraising flour

60g trex, lard or other hard fat

pinch salt

OR, 250g ready made shortcrust or puff pastry

For the filling:

1 – 2 tablespoons of oil

1 onion, diced

2 carrots, peeled and diced

2 medium potatoes, peeled and diced

1 tbls plain flour

300ml stock (I used a vegetable stock cube, chicken would work either)

150ml milk

Leftover ham, cut or shredded into bite size pieces.

Method:

  1. Make the pastry (if you are making your own) according to the method you can find here and leave it to rest in the fridge until you need it.
  2. Heat the oil in a wok style pan or other large pan and soften the onion. After a few minutes add the other vegetables and cook for 5-10 minutes.

    Soften the vegetables in oil

    Soften the vegetables in oil

  3. Stir in the flour and cook for a minute or two then add the stock stirring all the time.
  4. When the stock is boiling, reduce the heat to low and cook until the potatoes are just tender. Keep stirring now and then as the thickened sauce may start to stick to the bottom of the pan.
  5. Add the milk and stir and the ham to warm through. Turn off the heat whilst you prepare the pastry.

    Leftover ham

    Leftover ham

  6. Roll out the pastry to just larger than the large pie dish you are using. Place the pie dish upside down on the pastry and cut out a circle of pastry to fit the top of the dish.
  7. With the leftover pastry, cut strips out to the fit around the top of the dish. Wet the edges of the dish and stick these pieces onto the dish. The circle of pastry will be stuck to these strips.

    Pastry strips around the edges of the pie dish

    Pastry strips around the edges of the pie dish

  8. Pour the filling into the dish. Wet the strips of pastry that you have put onto the dish already and using the rolling pin, roll the pastry over the pin and stick onto the top of the pie. Crimp to seal. Make a hole in the top of the pastry to let the steam out.
    Filling in the pie

    Filling in the pie

    Crimp the edges, probably more neatly than this!

    Crimp the edges, probably more neatly than this!

  9. Bake in a preheated oven at 180C for 20-30 minutes until the pie is golden brown.
    Golden brown pie just from the oven

    Golden brown pie just from the oven

    Leftovers

    Leftovers

Advertisements

2 Responses to “Ham and potato pie: another recipe to use up your leftovers.”

  1. Hooks a daisy May 17, 2013 at 12:47 pm #

    This looks delish think I’ll have to make it

  2. millieweb2 May 17, 2013 at 7:56 pm #

    Love the Step-by-Step, for newbies like me! Thank you Helen.
    Love Millie x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: