Go to all recipes
Treacle ham and cheese pies

Treacle ham and cheese pies


Use leftover ham from Christmas or Boxing Day to make these tasty little pies

  • Feeds 10 Feeds 10
  • Ready in 1 hour 40 minutes

Each serving contains

  • Energy
    1640kj 395kcal
  • Fat
    High 38%
  • Saturates
    High 66%
  • Sugar
    Low 7%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 24g

Bring Co-op to your front door

Big Bag Option


  • 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


  1. Cook the cauliflower in a pan of boiling water, covered, for 4-6 mins, until starting to soften. Drain
  2. Melt the butter in a saucepan over a medium heat
  3. Add the onion and thyme, cover and cook for 10 mins, until softened
  4. Remove the thyme, then add the flour, stir to combine, and cook for 2 mins more
  5. Take off the heat and gradually add the milk, whisking constantly until you have a smooth sauce
  6. Return to the heat and cook for 2-3 mins, continuing to whisk until it thickens
  7. Remove from the heat and stir in the cheese and mustard, then the cauliflower and ham. Season, then set aside to cool
  8. Preheat the oven to 190°C/fan 170°C/Gas 5
  9. Grease 10 holes of a nonstick muffin tin
  10. Roll out the pastry, on a flour-dusted surface, to the thickness of a £1 coin
  11. Cut out 10 circles, 10cm across, then 10 more, 8cm across, with a pastry cutter
  12. Put the big circles in the tin holes, pressing the pastry tightly into the corners
  13. Spoon in the ham mixture, taking care not to overfill the pies
  14. Brush the edges of the pastry with a little egg and top each one with a small circle
  15. Press down around the edges to seal. Make a small air hole in the middle of each pie and brush with the remaining egg
  16. 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

Explore more recipes