Treacle ham and cheese pies
https://www.coop.co.uk/recipes/treacle-ham-and-cheese-pies
Use leftover ham from Christmas or Boxing Day to make these tasty little pies
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Feeds
10
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Ready in
1 hour
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 24g
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Ingredients
- ½ cauliflower, cut into small florets
- 40g Co-op unsalted butter, plus extra for greasing
- 1 small onion, finely chopped
- 3 thyme sprigs
- 30g Co-op plain flour, plus extra for dusting
- 300ml Co-op semi-skimmed milk
- 200g Co-op Irresistible Comté, finely grated
- 2 tsp Dijon mustard, plus extra to serve
- 200g Co-op treacle and ale gammon joint, cooked and shredded (in store 18 Dec)
- 500g pack frozen shortcrust pastry, defrosted
- 1 Co-op British free range egg, beaten
Method
- Cook the cauliflower in a pan of boiling water, covered, for 4-6 mins, until starting to soften. Drain
- Melt the butter in a saucepan over a medium heat
- Add the onion and thyme, cover and cook for 10 mins, until softened
- Remove the thyme, then add the flour, stir to combine, and cook for 2 mins more
- Take off the heat and gradually add the milk, whisking constantly until you have a smooth sauce
- Return to the heat and cook for 2-3 mins, continuing to whisk until it thickens
- Remove from the heat and stir in the cheese and mustard, then the cauliflower and ham. Season, then set aside to cool
- Preheat the oven to 190°C/fan 170°C/Gas 5
- Grease 10 holes of a nonstick muffin tin
- Roll out the pastry, on a flour-dusted surface, to the thickness of a £1 coin
- Cut out 10 circles, 10cm across, then 10 more, 8cm across, with a pastry cutter
- Put the big circles in the tin holes, pressing the pastry tightly into the corners
- Spoon in the ham mixture, taking care not to overfill the pies
- Brush the edges of the pastry with a little egg and top each one with a small circle
- Press down around the edges to seal. Make a small air hole in the middle of each pie and brush with the remaining egg
- Bake for 40 mins, until golden and crisp. Leave to stand for 5 mins, remove from the tin, then serve warm or cold with the extra mustard
