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Recipe – Ham, Leek, Asparagus and Mushroom Pie

Yesterday was glorious! I was in the garden after work last night (helping my neighbour try and catch his rabbit, Reggie, who keeps making a run for it!) and noted how beautiful my rose bushes are looking. They were all here when we moved in but I have made an effort to keep them pruned and well-watered and my efforts are paying off…

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They also have the most gorgeous scent which fills the room when I pick them.

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When Ian got home from work, we walked up to the pub for a few beers in our favourite spot, overlooking the cows and calves, before heading back home for chicken and tzatziki pittas and the news series of Orange is the New Black – a pretty perfect evening for me!

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Today however looks to be wet, grey and miserable! I was saving this recipe up for such an occasion as who doesn’t love pie when the weather outside is rubbish?!

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This recipe came about after we had lots of leftover ham following a roast dinner joint – the below should make enough for four hungry diners. I separated the filling in to two dishes and made two smaller pies

Ingredients

pie1

A glug of olive oil

2 leeks, sliced

A small tray of button mushrooms, halved and quartered

One small bunch of asparagus, quartered

About 3 thick slices of ham, chopped into bite-size pieces

A good pinch of dried thyme (1-2 teaspoons)

A large tub of crème fraîche

3 teaspoons of wholegrain mustard

A sheet of puff pastry (I always buy the ready-made stuff!)

How to make it

o  Begin by preheating your oven to 180°C, Gas Mark 4

o   In a large pan, heat the oil on a medium heat

o   Add the leeks and sauté for 5 minutes or sopie2

o   Then add the mushrooms and asparagus for another few minutespie3

o   Add the ham, season well and sprinkle over the thyme

o   Sauté for another 5 minutes or sopie5

o   Add the mustard and pour in enough crème fraîche so that the contents of the pan are generously coatedpie6

o   Spoon your filling into your pie dish or dishespie7

o   Cover with your puff pastry and score some little holes to release the steam whilst cookingpie10

o   I usually do a little wash with some milk over the pastry using a pastry brush to give it a golden finish

o   Pop your pie(s) into the oven and bake for around 30 minutes until well-risenpie14

I enjoyed mine with some garlic roast potatoes on the side but it is pretty substantial just as it is too! x

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About hannahhotcakes

My name is Hannah. I live near Bath in a lovely village in the Cotswolds with my husband Ian, the love of my life for the past 10 years, in our dream cottage. I have landed my dream job as a primary school teacher and I can’t think of anything else I would rather be doing. I am a self-confessed foodie and I love to cook, bake, and eat out as much as possible. Here are some things I love: My friends and family, travelling, fresh flowers, good books, having breakfast on my balcony, horror films, Christmas, tea, Las Vegas, lie-ins, red wine, Liverpool FC, music, sausage dogs, Spain, rare steak, fashion, cheese, American TV series and camping. And here are my pet hates: People dressed as animals, whistling, being rushed, being made to wait, girls who act stupid to impress a man, spiders, sunburn and rocket (it comes with EVERYTHING!)

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  1. Pingback: 2014 | hannahhotcakes

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