RECIPE: Ham, Mushroom, Cheese and Leek Pie

 

ham pie 3

When I cook a ham joint, I make a joint large enough to last for two meals. I use the leftover ham in lots of different ways and this week, I created a new dish that I have mot made for my family before. It was a hit with everyone and my teenager even described it as restaurant quality. Therefore, it is a dish that I will make again and wanted to share on my blog. It is a ham, mushroom, cheese and leek pie. This might start a bit of a debate about what constitutes a pie; whether it should be completely encased in pastry or just have a pastry lid. Strictly speaking, I would argue that the former is true, but this recipe just has a pastry lid as it is quicker to make and I am a busy working mum. However, you can adapt this recipe by making more pastry and creating a pie that encompasses the filling with the pastry. Here is my simple recipe for how to make ham, mushroom, cheese, and leek pie.

Recipe for Shortcrust Pastry

  • 8 oz plain flour
  • 4 oz lard
  • 4 oz butter
  • Salt
  • 1 beaten egg for glaze

Recipe for Ham, Mushroom, Cheese, and Leek Pie Filling

  • Leftover ham- approximately three slices, shredded
  • 10 button mushrooms, quartered or sliced
  • I leek, finely sliced
  • 4 oz cheese, grated
  • 1 x 400g tin of condensed mushroom soup
  • 1 cup of milk
  • 2 tsp dried parsley
  • 1 oz butter
  • 1 tbsp olive oil
  • Black pepper to season

How to Make Ham, Mushroom, Cheese, and Leek Pie

  1. Prepare the pastry using this recipe (see here) and then keep in the fridge until ready to roll.
  2. Preheat the over to 180/ gas mark 4.
  3. Add the butter and olive oil to a large pan and put over a medium heat.
  4. Add the sliced leeks and mushrooms to the pan and cook until softened.
  5. Add the condensed soup and milk and bring to the simmer.
  6. Add the shredded ham, parsley, cheese, and black pepper.
  7. Cook for a further five minutes.
  8. Transfer the mixture to a large oven dish.
  9. Roll out the pastry and then cover the dish.
  10. Use a pastry brush to glaze the pastry with the beaten egg.
  11. Transfer the pie to the oven for 15-20 minutes or until the pie is golden brown.
  12. Serve with your choice of potatoes and veg.

I served this with princess potatoes, broccoli and carrots.

 

 

 

 

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RECIPE: Corned Beef Fritters

fritters

The other day I posted about using up your leftovers and said I was planning on adding some of my leftover recipes to the blog. I also posted a recipe for corned beef hash. Therefore, it made sense to me that the first recipe for using up leftovers was corned beef fritters. If you have used my corned beef hash recipe and have leftovers, then making fritters is a great idea. It takes just seconds to transform the dish into something that tastes completely different. Here is how to make corned beef fritters.

Corned Beef Fritters

  • Divide your leftover corned beef hash into balls about the size of your fist. 
  • Roll each piece into a ball and then press down to create a thick disc.
  • Season with salt and pepper.
  • Heat some oil in a frying pan until it is sizzling. 
  • Add the fritters and cook for a few minutes until the underneath has turned golden brown and crispy.
  • Flip over the fritters onto the other side using a flat fish lift.
  • Cook the second side for a few minutes until the fritters are hot in the centre and both sides are golden and crispy.
  • Serve immediately to retain the crunch.

TIPS

  • Add vegetables- You can change the flavor each time you make these by adding different cooked vegetables to the leftover corned beef hash. Garden peas, sweetcorn, or cooked carrots work particularly well. 

If you missed the corned beef hash recipe, you can read it here.