Filo-topped Ham & Vegetable Pot Pies

Filo-topped Ham & Vegetable Pot Pies

The deli counter at my supermarket often has ham bones for sale, they are the bones left from the sliced ham in the deli counter and have heaps of meat on them.

I often buy one of these to make pea and ham soup during the winter and it is one of these bones which I have used for these pot pies.

Firstly, I simmered the ham bone in water with a chopped onion, a couple of sticks of chopped celery and a chopped carrot until the meat was falling off the bone. I then removed the bone from the cooking liquid and when it was cool enough to handle removed the meat from the bone, discarding the excess fat and skin. I then pulled the meat into pieces. The cooking liquid also makes a wonderful stock, which unfortunately, on this occasion got discarded – enough said, it can still not be mentioned in our house!

Filo-topped Ham & Vegetable Pot Pies

This is an almost guilt-free way to enjoy a pie! Lovely light filo pastry and the filling is also wonderfully light with the thickening and creaminess coming from grated potato rather than a roux – flour and butter and then added milk.

Serves 4

2 medium leeks, sliced
olive oil
3 medium potatoes, scrubbed and grated
2 medium carrots, sliced
2 sticks celery, sliced
4 cups chicken or vegetable stock
about 500g ham, chopped
a good handful of fresh parsley, chopped
sea salt and freshly ground pepper
4 sheets filo pastry

1              Preheat oven to 200°C

2              Place leeks and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft and translucent.

3              Add potatoes, carrots and celery and mix to combine. Add stock, bring to the boil and simmer, stirring occasionally, for 15-20 minutes or until mixture reduces and thickens and carrots are
tender.

4              Stir in ham and parsley and cook for 3-4 minutes longer.
Season to taste with a good grind of salt and black pepper. Divide mixture between four 1 cup ramekins. Carefully crumple each filo sheet, place on top of vegetable/ham mixture and brush with a little olive oil. Bake for 15 minutes or until pastry is crispy and
golden.

Where did the ingredients for this dish come from:
Ham bone: Hastings City New World – Hastings; Potatoes, carrots, celery: Krismaw Gardens– Hastings; Leeks, parsley: The Chef’s
Garden @ Epicurean
– Hastings; Store Cupboard Ingredients: stock, salt, black pepper, filo pastry.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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6 thoughts on “Filo-topped Ham & Vegetable Pot Pies”

  1. Oh dear…. stock went down the drain. Insert straight teeth emoticon. I only ever did that once when I was in the kitchen, far out, the trouble I got in. Ouch! 🙁

    Great little recipe, love me a pot pie. Will get the ingredients to make this weekend, always a winner when its flippin freezing.
    Anna @ shenANNAgans recently posted…Salted Caramel & Chocolate CupcakesMy Profile

  2. About the only time John ever *helped* in the kitchen, he dumped my stock that I’d been cooking all day.

    “I thought you were cleaning the pot,” he said.

    now he uses that as an excuse not to step into the kitchen.

    I LOVE your ham and vegetable pie with filo cover!
    Maureen | Orgasmic Chef recently posted…Aussie Burger with the LotMy Profile

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