Ham and leek pies
Prep: 30 mins plus cooling & chilling
Cook: 1 hr
For the pastry:
200g plain flour
Pinch of salt
1 egg yolk
For the filling:
3 medium leeks, thickly sliced
1 tsp English mustard powder
2 tbsp plain flour
300ml good quality chicken stock
Salt and freshly ground black pepper
150g Boursin Garlic & Herb
2 tbsp fresh chopped mixed herbs
350g cooked ham, cut into bite size pieces
1 egg, beaten
To make the pastry, sift the flour and salt into a mixing bowl. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk and four tablespoon s of cold water until the mixture forms a firm dough. Knead lightly on a lightly floured work surface. Cover with cling film and chill for 30 minutes.
For the filling, melt the butter in a large pan and cook the leeks for five to ten minutes, until softened. Using a slotted spoon transfer the leeks to a plate and set aside.
Stir in the mustard and flour into the pan juices and cook for two minutes, stirring occasionally. Remove the pan from the heat and gradually blend in the stock and Boursin Garlic & Herb. Return to the heat and bring to the boil, stirring until thickened. Remove from the heat and season to taste. Stir in the herbs and leeks, cover with cling film and allow to cool. Stir in the ham, before spooning into 4 x 300ml individual pie dishes.
Divide the pastry into four and roll each out on a lightly floured work surface 2cm larger than each pie. Brush the edges of the pie dishes with water. Cut a strip of pastry from each pastry circle and lay on the edge of the dish. Brush with water and top each dish with a circle of pastry pressing the pastry together to seal and trim. Flute the edges and using a sharp knife cut a steam hole in the centre of the pies. Cover and chill for one hour.
Meanwhile preheat the oven to 190C/ 170C Fan/ Gas 5. Brush the pastry with beaten egg and bake for 35 – 40 minutes, until well risen and golden.