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Gammon And Leek Pie Recipe
|Gammon steak||4 (Round Shape)|
|Dried thyme||1 Pinch|
|Canned tomato and onion cook in sauce||13 1⁄4 Ounce (1 Can / 376 Gram, Homepride)|
|Frozen puff pastry||4 Ounce, thawed (398 Gram, 1 Packet)|
|Water||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 2038 Calories from Fat 579
% Daily Value*
Total Fat 64 g99.1%
Saturated Fat 17.3 g86.3%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 2503.3 mg104.3%
Total Carbohydrates 140 g46.7%
Dietary Fiber 15.2 g60.7%
Sugars 15.3 g
Protein 234 g467.6%
Vitamin A 189.3% Vitamin C 152.1%
Calcium 32.7% Iron 87.1%
*Based on a 2000 Calorie diet
Cut the gammon into cubes.
Wash the leeks in cold water and slice them into rings.
Mix the gammon cubes and leeks together in a 1.5 litre/3 pint pie dish.
Sprinkle with the thyme and pour over the Tomato and Onion Cook-in-Sauce.
Roll out the pastry to 5 cm/2 inches larger than the pie dish.
Cut off a 2.5 cm/1 inch strip and place it around the top edge of the dish.
Dampen the edge.
Place the remaining pastry on top, pressing the edges together well, and trim off excess.
Make slits in the top and decorate with shaped pastry trimmings.
Beat together the egg and water.
Brush the pie with the egg mixture and bake for 35 minutes until golden brown.