Rustic ham, potato and pea pie

Use leftover gammon, or shop-bought honey-roast ham, in this gorgeous shortcrust pastry pie made with ricotta and fresh tarragon.

If you’re looking for something a little lighter, why not try our ham, pea and potato salad.

Ingredients

300g shortcrust pastry (we used Marie la Pâte Brisée from Ocado, which is ready-rolled to the correct size)
Plain flour for dusting
250g ricotta
2 large free-range eggs, beaten
A few fresh tarragon sprigs, leaves picked and chopped
1 tsp English mustard
300-350g leftover roast gammon (or use 300g thick cut honey-roast ham), cut into chunks
300g roasted or boiled potatoes, roughly chopped
125g petits pois, defrosted
2 tbsp freshly grated parmesan
Large handful pea shoots or watercress leaves (optional)

Roll out the pastry on a lightly floured surface to a rough 36cm circle. Transfer to a baking sheet lined with baking paper, then chill while you make the filling.
In a large mixing bowl, mix the ricotta with half the beaten egg, the chopped tarragon, English mustard and a generous grating of black pepper (see tip). Stir in the gammon, potatoes and peas.
Heat the oven to 200°C/180°C fan/gas 6 and put a baking sheet inside to heat up. Remove the pastry from the fridge, then spoon the filling into the centre, leaving a 6cm border all the way around. Carefully fold over the edges of the pastry to make a rough, free-form pie (also known as a galette). Brush the pastry with a little of the remaining beaten egg, then chill again for 30 minutes (keep the beaten egg to hand).
Brush the pastry again with more beaten egg, then scatter over the parmesan and grind over black pepper. Using the baking paper, lift the pie from the cold baking sheet to the hot one in the oven, then bake for 30-35 minutes until golden and crisp. Top with pea shoots or watercress to serve.

Recipe from April 2019 Issue

The baked pie will keep for up to 3 days in an airtight container in the fridge. Serve warm or at room temperature.

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