Time 1h5m Number Of Ingredients 12 Steps:
Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking. Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7. Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry. Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.
Time 1h Yield 4 servings. Number Of Ingredients 13 Steps:
Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.
Time 1h Number Of Ingredients 14 Steps:
Remove puff pastry from freezer to thaw. In a medium sauce pan, cook potatoes and carrots in boiling water until tender (5 minutes). Meanwhile, preheat cast iron skillet to medium heat. Melt butter and brown ham with leeks and marjoram for 5 minutes. Preheat oven to 350 F. Sprinkle flour over top of ham. Then add nutmeg and stock and blend with a fork or whisk to eliminate any lumps. Cook this mixture on medium heat for about 5 minutes to thicken, stirring frequently. Drain potatoes and carrots and add to skillet along with cream and mustard. Mix together. Unroll puff pastry and cut appropriate size to cover top of pie (can use an inverted plate of the same size). Top pie filling with puff pastry dough. Poke the top with a fork a few times to prevent over rising. Place skillet on cookie sheet to catch any drips. Bake for 30 minutes or until browned and bubbly.
Time 28m Yield 6 pies, 6 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 170°-180°C. Heat the oil in a pan and gently sauté the leeks and garlic until tender. Season to taste (if adding salt, remember that the ham will add some saltiness). Cut the ham into rounds and place in deep muffin trays. Top with the leek and garlic mixture, gently pressing down, and carefully break an egg into each muffin recess. Top each pie with a small dollop of cream and the cheeses. Then cook the pies in the oven for about 12 minutes or until the eggs are just set. Leave the pies in the muffin tray for about 5 minutes before unmoulding and serving hot or cold.
Time 55m Yield 4 servings. Number Of Ingredients 13 Steps:
In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., Preheat air fryer to 400°. On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with hot leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., In batches if necessary, place ramekins in air fryer. Cook until golden brown, 12-15 minutes. Let stand 5 minutes before serving.
Time 50m Yield 3-5 serving(s) Number Of Ingredients 11 Steps:
Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft. Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish. Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7). The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.
