Ham Pot Pie
Ham Pot Pie
Ingredients
- 625 ml (2 ½ cups) chicken broth
- 1 ham bone (optional)
- 500 ml (2 cups) peeled and diced potatoes
- 500 ml (2 cups) thinly sliced leek (about 1)
- 60 ml (¼ cup) butter
- 60 ml (¼ cup) unbleached all-purpose flour
- 500 ml (2 cups) diced Spiced Apple Glazed Ham
- 500 ml (2 cups) broccoli florets
- 125 ml (½ cup) milk
- 2.5 ml (½ tsp) dry mustard
- 1 sheet 225 g (½ lb) frozen puff pastry, thawed
- 1 egg yolk
- 15 ml (1 tbsp) water
- Salt and pepper
Instructions
- 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.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- 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.
- 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.
- 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.
Ham Pot Pie