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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Don't let the list of ingredients put you off most of it is standard cupboard stuff anyway - this is well worth the effort! 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 sauté 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.
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