Leftover ham leek and mushroom pies

The struggle every year, post Christmas in Australia, is not how to lose weight but more how to use up leftovers especially what to do with ham. This recipe is from Xmas with Gordon (Ramsay) but we found it so good we have started to buy ham at other times to make it.  It also works with leftover chicken and is best when the ham has been cured and is quite salty. Serve with baby boiled potatoes and beans (the grapefruit salad also goes well) Key to its success is the quality of the ham that goes into it. 

Foodstuff you will need:  (serves 4)

4 leeks (trimmed and sliced)

15g butter

300g mushrooms

Dry white wine

150ml double cream

150ml chicken stock

1 tea spoon Dijon mustard

200g chopped cooked ham

300g ready made puff pastry

plain flour to dust

2 medium eggs beaten with 1 tablespoon of water (for eggwash)

Salt and pepper to taste

Equipment:

Oven

Large deep frying pan

4 pie dishes

How to throw it together

Melt the butter in a large deep frying pan and add the leeks and some seasoning

Fry for a few minutes then add the mushrooms and cook over a high heat for 4-5 minutes until the moisture released has cooked off. Add the wine and reduce down. Add the cream and stock and bubble until reduced by 1/3 or until thickened. Add the mustard and seasoning to taste. Take off the heat and stir in the ham.

Divide the filling among 4 pie dishes (or alternatively one large pie dish) and set aside to cool completely. 

Preheat the oven to 190C.

Put the frozen pastry on a flat surface. When thawed enough to handle(a few mins) cut 4 neat rounds slightly larger than the pie dishes with a knife.

Brush the rims of the pie dishes with water. Cut strips from the remaining pastry and position on the wetted rims of the pie dishes. Drape the pastry lids on top and press the edges with the rims to seal. Crimp (compress into small folds) the pastry edges and cut a small steam hole in the top of each pie with tip of a knife.

Brush the pastry with egg wash and bake the pies for 20-25 minutes or until pastry is a golden brown color and the filling is piping hot.

Serve immediately. These pies can be reheated over the next day or so if stored in the fridge.