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square of gammon pie on white plate, filling pouring out, mushuy peas on the side.
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Leftover Gammon Pie

Creamy Gammon Leek and Potato Pie is the perfect way to use up any leftover gammon. Serve with veggies for a filling and delicious family dinner.
Course Dinner
Cuisine British
Keyword gammon pie, ham and leek pie, ham pie, Leftovers, pie
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 Portions
Calories 674kcal
Author Donna

Ingredients

  • 1 Tablespoon Butter + Extra to grease the tin
  • 400 g Leftover Gammon Chopped into bitesize chunks
  • 1 Onion Finely diced
  • 3 Leeks Thinly sliced
  • 400 g White Potatoes Peeled, chopped into cubes, parboiled, drained, and left to one side
  • 300 ml Double Cream
  • 500 ml Chicken Stock
  • 1 Tablespoon Wholegrain Mustard
  • 2 Teaspoons Tarragon
  • Good Pinch of Freshly Ground Black Pepper
  • 500 g Ready to Roll Shortcrust Pastry
  • 1 Egg Beaten
  • Plain Flour to Dust Surface

Instructions

  • Melt some butter over medium heat in a large heat-proof pan or dish (I use my cast-iron Dutch Oven).
  • Add the diced onion and leeks and fry in the butter for 10 minutes, stirring regularly until they have softened.
  • Add the gammon and potatoes and stir well.
  • Pour in the stock and double cream, and stir.
  • Add the tarragon, mustard and a good pinch of black pepper, stir well and bring to a simmer.
  • Reduce the heat and simmer for 20-30 minutes until the sauce has thickened, stirring regularly.
  • Remove from the heat, stir well and leave to cool for as long as you can.
  • On a lightly floured surface, roll out the pastry into two squares. One should be big enough to fill the bottom and sides of the tin with a little hanging over it. The other should be large enough to cover the top.
  • Preheat the oven to 180 degrees C (fan assisted).
  • Grease the bottom and sides of your baking tin with butter or margarine.
  • Place the larger pastry square into the tin and press into the bottom and sides. You should leave a little hanging over the sides.
  • Spoon in the cooled pie filling, filling to the top if possible.
  • Cover with the other square of pastry.
  • Press the edges and the hanging-over bits together by firmly pinching around the edges of the tin.
  • Trim away any excess.
  • Beat an egg in a small bowl.
  • Use a pastry brush to brush the beaten egg liberally onto the top of the pie.
  • Use a knife to stab two holes into the middle of the pastry so that the steam can escape as it cooks.
  • Place into the preheated oven and cook for 30 minutes until golden brown.
  • Remove from the oven and rest for a few minutes before serving.

Notes

  • You can use other cooked ham, and it’s okay to use more or less if that’s what you’ve got.
  • You can use leftover potatoes too, just chop them into 1-2cm chunks and add towards the end of simmering the filling.
  • I use a deep 8-inch square cake tin. If your tin is different, cut the pastry accordingly.
  • Ideally, your pie filling should be near cold, but if you are in a rush, just leave for as long as you can.
  • The sauce will thicken a lot as it cools, so don't worry if it still seems runny after 30 minutes.
  • Read the post above for more tips and advice.