Leek, potato & ham flip-over pie

Leek, potato & ham flip-over pie takes approximately 55 minutes from beginning to end. One portion of this dish contains approximately 14g of protein, 40g of fat, and a total of 649 calories. For $1.92 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. 16 people found this recipe to be delicious and satisfying. This recipe from BBC Good Food requires cooked ham, milk, dried thyme, and puff pastry. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Users who liked this recipe also liked Creamy leek, potato & ham pie, Chicken, ham, leek & roast potato pie, and Ham And Leek Pie.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

100g cooked ham, chopped into small pieces

5 tbsp crème fraîche

pinch of dried thyme

2 tbsp horseradish sauce

1 leek, finely sliced

1 tbsp milk

400g leftover cooked potatoes (roasted or boiled – see step 1)

375g packet ready-rolled puff pastry

Equipment:

oven

baking sheet

bowl

Cooking instruction summary:

To make the filling, preheat the oven to 220C/gas 7/fan 200C. Slice your potato leftovers as best you can, then blanch the leek in boiling water for 3 minutes and drain. If you don’t have any leftovers, peel, halve and thickly slice a baking potato, then boil for 8 minutes, adding the sliced leek for the last 3 minutes. Drain. In a large bowl, mix the potato, leek, horseradish sauce, crème fraîche, ham and thyme, mushing up the potato slightly, then season well.To make the pie, unroll the pastry rectangle onto a baking sheet. Pile the filling along the length of one half of the pastry, leaving a small gap on the outside edge. Brush milk round the edges of the pastry. Fold the uncovered side over the filling, then press the pastry edges together well, using the prongs of a fork, to seal. Make a few 6cm diagonal slashes in the top. (The pie can now be frozen for up to a month.)To bake the pie, brush the pie with the remaining milk and bake for 30 minutes until golden brown. Leave to relax for a couple of minutes then cut into slices and serve witha green salad.

 

Step by step:


1. To make the filling, preheat the oven to 220C/gas 7/fan 200C. Slice your potato leftovers as best you can, then blanch the leek in boiling water for 3 minutes and drain. If you don’t have any leftovers, peel, halve and thickly slice a baking potato, then boil for 8 minutes, adding the sliced leek for the last 3 minutes.

2. Drain. In a large bowl, mix the potato, leek, horseradish sauce, crème fraîche, ham and thyme, mushing up the potato slightly, then season well.To make the pie, unroll the pastry rectangle onto a baking sheet. Pile the filling along the length of one half of the pastry, leaving a small gap on the outside edge.

3. Brush milk round the edges of the pastry. Fold the uncovered side over the filling, then press the pastry edges together well, using the prongs of a fork, to seal. Make a few 6cm diagonal slashes in the top. (The pie can now be frozen for up to a month.)To bake the pie, brush the pie with the remaining milk and bake for 30 minutes until golden brown. Leave to relax for a couple of minutes then cut into slices and serve witha green salad.


Nutrition Information:

Quickview
602k Calories
12g Protein
40g Total Fat
46g Carbs
25% Health Score
Limit These
Calories
602k
30%

Fat
40g
63%

  Saturated Fat
11g
70%

Carbohydrates
46g
16%

  Sugar
2g
3%

Cholesterol
26mg
9%

Sodium
571mg
25%

Get Enough Of These
Protein
12g
25%

Selenium
28µg
41%

Vitamin B1
0.53mg
35%

Manganese
0.59mg
30%

Vitamin K
26µg
26%

Vitamin B3
4mg
25%

Folate
93µg
23%

Vitamin B2
0.37mg
22%

Iron
3mg
18%

Phosphorus
159mg
16%

Vitamin C
10mg
13%

Vitamin A
473IU
9%

Copper
0.17mg
9%

Fiber
2g
8%

Zinc
1mg
8%

Magnesium
30mg
8%

Vitamin B6
0.15mg
8%

Vitamin B12
0.41µg
7%

Potassium
212mg
6%

Vitamin E
0.78mg
5%

Calcium
49mg
5%

Vitamin B5
0.32mg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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