Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Ham, leek and potato pie recipe

1 rating

Looking for a comforting Boxing Day dish? This pastry-topped pie is filled with slow-roasted pulled gammon, leeks and potatoes, in a creamy mustard-spiced cheese sauce. Roast the ham in advance and use ready-made puff pastry for a fuss-free Boxing Day meal. See method

Serves 6
20 mins to prepare and 4 hrs 00 mins to cook
413 calories / serving

Ingredients

620g gammon joint with honey glaze
10g butter
2 large leeks, trimmed and sliced
1 tbsp wholegrain mustard
300g tub cheese sauce
200ml chicken stock
300g potato, chopped and cooked
1 tbsp tarragon, chopped
375g sheet light puff pastry
1 egg, beaten

Each serving contains

Energy
1735kj
413kcal 21%
Fat
15g 21%
Saturates
8g 39%
Sugars
8g 9%
Salt
2.4g 39%

of the reference intake
Carbohydrate 41.5g Protein 27.9g Fibre 2.6g

Method

Preheat the oven to gas 3, 170°C, fan 150°C. Sit the gammon in a roasting tin, fill with cold water (about 1ltr or until it comes two-thirds of the way up) and cover with a lid or foil. Bake for 3 hrs, turning halfway, until very tender.
Drain and discard the liquid, return the ham to the tin and increase the oven to gas 7, 220°C, fan 200°C. Spread the honey glaze from the sachet on top of the ham and roast for 10-15 mins until sticky. Shred with 2 forks and set aside.
Decrease the oven to gas 6, 200°C, fan 180°C. Melt the butter in a lidded frying pan, add the leeks, cover and cook for 15 mins until soft. Add the mustard, cheese sauce and chicken stock. Cook, stirring, until the sauce is smooth.
Add the pulled ham, potato and tarragon. Tip into a large baking dish; brush the edges with a little water.
Unroll pastry and cover the pie; trim the overhanging pastry. Pierce the centre of the pastry with the tip of a knife and brush with beaten egg. Re–roll the trimmings and cut out festive shapes to decorate the pie, if you like; brush with egg. Bake for 25-30 mins until the pastry is crisp and golden.

See more Christmas main recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.