Ham, Mushroom & Leek Pie

This is an excellent quick and comforting dish, served with a vibrant green salad it ticks all the boxes.

Serves 4

Ingredients:

1 leek, sliced,

200g mushrooms (what you prefer - I used a mix of shiitake and chestnut), sliced

lemon, juice and zest

2 garlic cloves, crushed

400g cooked ham, broken into chunks

100g frozen peas

3tbsp. creme fraiche

1-2 tsp. dijon mustard (depending on preference)

handfull tarragon, chopped

1 sheet puff pastry

Method:

1). Heat a frying pan with a knob of butter and some oil. Add the leek, cover and sweat for about 10 minutes on a medium heat.

2). Preheat the oven to 210C/gas mark 6.

3). Remove the leeks form the pan and place on a plate, turn the heat up and add the mushrooms to the pan until they are caramelised - squeeze over the juice from the lemon (add the zest to the creme fraiche). IF you have some Marsala lying around add a dash to the mushrooms and cook off. Add the crushed garlic towards the end.

4). Add the ham, peas, leeks, creme fraiche, mustard, tarragon, a slash of water and season with salt and lots of black pepper. Cook for a few minutes to warm through and adjust the seasoning.

5). Add the filling into an overproof dish big enough to hold the contents.

6). Lay the sheet of puff pastry over the filling and trim excess if necessary.

7). Place in the oven and bake for 25-30 minutes - until the pastry is golden.

8). Enjoy.

Nutritional Composition (per serving):

Energy (kcal): 469

Fat (g): 30

Saturates (g): 12

Carbohydrates (g): 18

Sugars (g): 3.6

Protein (g): 30

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