ham, leek & potato pie
 

Light, crispy filo adds a delicate top to this comforting and creamy winter pie.

serves 10, ready in 50 mins.

1 tbsp olive oil
3 leeks, finely sliced
400g leftover cooked ham, chopped
400g leftover cooked potatoes, chopped
200ml double cream
200ml chicken stock
Juice ½ lemon
4 sheets filo pastry
20g butter, melted

Preheat the oven to 200C/180C Fan/Gas 6.

Heat the oil in a large frying pan, and soften the leeks for 10 mins on a medium heat, covered, stirring occasionally.

Add the ham, potato, double cream and chicken stock, and heat until just below boiling. Season with the lemon juice and black pepper, then transfer to a large pie dish.

Scrunch up the filo pastry and arrange on top of the ham and leek mixture. Brush with the melted butter, then transfer to the oven to bake for 30 mins, until the top is golden brown and crisp. Serve hot.

per serving – 169g: 247 kcals, 15.5g fat, 8.5g saturates, 1.9g sugars, 1.22g salt