Ham Pot Pie

Instructions

1. 1

   In a saucepan, bring 500 ml (2 cups) of the chicken broth with the ham bone and potatoes to a boil (the bone is added for flavour). Simmer for 10 minutes or until the potatoes are al dente. Remove the bone. Set aside.

2. 2

   With the rack in the middle position, preheat the oven to 200 °C (400 °F).

3. 3

   In a skillet, soften the leek in the butter. Season with salt and pepper. Sprinkle with the flour and mix well. Add the remaining broth (125 ml / ½ cup), the ham, broccoli, milk and mustard. Bring to a boil. Off the heat, add the reserved broth and potatoes and mix well. Pour into a 28 x 20-cm (11 x 8-inch) baking dish.

4. 4

   Roll out the puff pastry into a 25 cm (10-inch) square. Cut into 16 small squares. Cover the entire surface of the dish with the small squares of dough, overlapping and stretching slightly, if needed.

5. 5

   In a small bowl, combine the egg yolk and water. With a pastry brush, brush the dough with the egg wash. Bake for about 30 minutes or until the pastry is golden brown.