Gammon Pie

Name: Gammon Pie
Ingredients: 2 tablespoons olive oil; 1/2 onion, peeled and chopped; 170 g gammon steaks, diced; 325 g sweetcorn, drained (half a can); green beans, chopped; 2 teaspoons plain flour; 1 tablespoon fresh dill, chopped; 1 tablespoon coarse grain mustard; 85 ml white wine; 85 -110 ml double cream; 85 -110 ml milk; 110 g red leicester cheese; 1/2 vegetable bouillon cube; 375 g puff pastry (1/4 of a pack); 1 egg yolk, beaten

15 ingredients

11 steps

Ingredients

2 tablespoons olive oil
1/2 onion, peeled and chopped
170 g gammon steaks, diced
325 g sweetcorn, drained (half a can)
green beans, chopped
2 teaspoons plain flour
1 tablespoon fresh dill, chopped
1 tablespoon coarse grain mustard
85 ml white wine
85 -110 ml double cream
85 -110 ml milk
110 g red leicester cheese
1/2 vegetable bouillon cube
375 g puff pastry (1/4 of a pack)
1 egg yolk, beaten

Directions

1

Preheat the oven to 220C/425°F.
2

Heat the oil in a large pan and saute the onion, garlic, gammon, sweetcorn and beans for three to four minutes.
3

Add the flour, dill, and mustard to the pan and heat for a further one to two minutes.
4

Pour in the wine, cream, milk, and cheese stirring continuously.
5

Crumble in the stock cube and simmer gently for eight to ten minutes.
6

Roll the puff pastry out to one to two centimeters thick, to line a serving plate. Use the plate as a template to cut around the pastry.
7

Dot the pastry with a knife and place on a baking sheet. Brush the pastry with the egg yolk to glaze.
8

Bake in the oven for five to six minutes, or until crisp and golden.
9

Transfer the gammon mixture to a plate or bowl.
10

Remove the pastry from the oven and use to top the gammon, to form a pie.
11

Serve.