Ham and Leek Pie (Protein)

Use up leftover ham in this family dish - add some celery sticks or other vegetables to the sauce too, if you like.

2 Tbsp. butter
1 large onion, finely chopped
3 leeks, finely sliced
2 large potatoes, cut into small cubes
2 Tbsp. all-purpose flour, unbleached
1¼ cup chicken or ham stock (300 mL)
½ cup milk (120 mL)
½ cup (2 scoops) vanilla whey protein powder (39 g)
1 Tbsp. wholegrain mustard
1⅓ cups cooked ham, shredded (200 g)
4 bay leaves
1 pkg puff pastry (375 g)
1 egg, beaten, for glaze

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7).

Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 minutes until soft. Add the potatoes after 5 minutes cooking.

Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the milk, protein powder, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large casserole dish, adding a couple of bay leaves.

Roll out the pastry on a floured surface to the thickness of a coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.

Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves. Brush all over the top with remaining egg.

Bake for 30 minutes until risen.

Makes 4-6 servings.