2 tbsp olive oil
1 white onion, finely sliced
2 medium potatoes, cubed
250g leftover cooked ham, shredded
250g baby leaf spinach
15g butter
1 garlic clove, crushed
1 tbsp plain flour, plus extra for dusting
100ml ham or chicken stock
50ml milk
2 tsp chopped fresh thyme leaves
1 tsp wholegrain mustard
250g ready-made puff pastry
1 medium free-range egg, beaten
Preheat the oven to 200°C. Heat the olive oil in a frying pan over a medium heat and fry the onion, stirring, until soft. Add the potatoes and fry for 4-5 minutes. Turn down the heat, stir in the ham and the baby spinach along with 1 tbsp water, then cover. Cook for another 5 minutes until the spinach has wilted, then stir.
Meanwhile, melt the butter in a medium-size pan and add the garlic. Fry briefly over a medium heat, then add the flour. Stir until smooth and cook for 1 minute, then turn down the heat. Mix the stock with the milk in a small bowl, then add it to the pan, a little at a time, stirring as the sauce thickens. Stir in the thyme, mustard and ham mixture, then taste and season. Pour into a 1 litre pie dish, then set aside until cool.
Roll out the pastry on a lightly floured surface to 5mm thick. Brush the rim of the dish with some of the beaten egg, cover with the pastry and trim any excess. Press the pastry edges against the rim of the dish with the tines of a fork to seal, then brush the top with the remaining egg. Make 2 holes in the pastry to let the steam escape, decorate the top with the trimmings if you like, then bake for 35 minutes until the pastry is golden. Leave to stand for a couple of minutes, then serve with steamed green vegetables.
2 tbsp butter
1 large onion, finely chopped
3 leeks, finely sliced
2 large potatoes, cut into small cubes
2 tbsp plain flour, plus extra for dusting
300ml chicken or ham stock
100ml pot crème fraîche (or use leftover double cream)
2 tsp wholegrain mustard
200g cooked ham, shredded
4 bay leaves, optional
375g pack puff pastry
1 egg, beaten, to glaze (or use milk)
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.