Tag Archives: pie

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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

This recipe takes inspiration from a recipe in Nigel Slater’s book Eat – regularly readers already will be familiar with this book, but if you are newish at Rachel’s Kitchen NZ check out my review of it last year and see some other recipes at the end of this post.

What I love about this dish it gives you everything you want in a fish pie – creaminess and a crispy topping – but is light and refreshing – the prefect summer fish pie.

Creamy Salmon, Cucumber & Pea Pie

The lightly cooked cucumber gives this dish freshness with a little crunch.

Serves 2

1 small onion, finely chopped
butter
½ cup cream
250g salmon fillet, bones and skin removed, flesh diced
1 small cucumber, peeled and diced
½ cup fresh or frozen peas
1 tsp drained capers
1 tsp grated lemon zest
squeeze lemon juice
¼ cup panko breadcrumbs
freshly ground black pepper

1              Preheat oven to 200°C

2              Place onion and a small knob of butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 4-5 minutes or until onion softens and is translucent.

2              Stir in cream, bring to simmering and simmer, stirring
frequently, for 4-5 minutes or until cream reduces by about a half.

3              Add salmon, cucumber, peas and capers and mix to combine. Stir in lemon zest, juice to taste and a good grind of black pepper. Transfer mixture to individual dishes, scatter with breadcrumbs, dot with butter and bake for 15 minutes.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other Nigel Slater inspired recipes you might like to try:

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

Crumbed Harissa Pork Fillet

Crumbed Harissa Pork Fillet

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes