We are back this week with another recipe from Hurley Bros in Drogheda, after using the delicious turkey in our Summer Sandwich we are taking things to the next level with their delicious home cooked Ham. With the pie crust we not wrapping it around the dish we are going to place it on top so enclosing it on top of the mixture, so it soaks up all the delicious flavour. We are using Hurleys Homecooked Ham, but you can use any leftover cooked ham for this dish.
Ingreidients.
• 1 onion chopped
• 2 leeks chopped
• 2 garlic cloves
• 2 tbsp of butter
• 1 tbsp of oil
• 2 tbsp of plain flour
• 6 baby potatoes cubed
• 300ml of chicken stock
• 250g cooked ham diced
• 2 tsp of mustard
• 100g crème fraiche
• 375g of puff pasty
• 1 egg beaten
- In a pan over medium heat add the butter and oil and cook the leeks and onion for 5 minutes with a lid on top.
- Add the garlic and potatoes and cook for another 5 minutes.
- Turning down the heat add the flour and chicken stock mix together until the sauce thickens.
- Take of the heat and add the mustard and crème fraiche, mix well and season with pepper. No need for salt there is already salt in the ham.
- Pre Heat oven to 200 degrees, place the filling into an oven Pyrex dish and smooth out evenly.
- Brush the inside of the dish with egg wash, place the pastry on top and tuck the sides down. With a knife slit and small stoke in the middle of the pastry.
- Brush the top with egg wash, place into the oven to cook for 30 minutes.
Easy Cooking 