Ham, leek and potato pie
- 1tbsp olive oil
- 3 leeks, finely sliced
- 400g leftover cooked ham, chopped
- 400g leftover cooked potatoes, chopped
- 200ml double cream
- 200ml chicken stock
- Juice ½ lemon
- 4 sheets filo pastry
- 20g butter, melted
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a large frying pan, and soften the leeks for 10 mins on a medium heat, covered, stirring occasionally.
Add the ham, potato, double cream and chicken stock, and heat until just below boiling. Season with the lemon juice and black pepper, then transfer to a large pie dish.
Scrunch up the filo pastry and arrange on top of the ham and leek mixture. Brush with the melted butter, then transfer to the oven to bake for 30 mins, until the top is golden brown and crisp. Serve hot.