Leek, Potato & Ham Flip-over Pie

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 400g leftover cooked potatoes (roasted or boiled - see step 1)
• 1 leek, finely sliced
• 2 heaped tbsp horseradish sauce
• 5 heaped tbsp crème fraîche
• 100g cooked ham, chopped into small pieces
• pinch of dried thyme
• 375g packet ready-rolled puff pastry
• 1 tbsp milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Cut the cooked potatoes into small cubes. Put the sliced leek in a small pan with a splash of water, cover, and cook gently for 5 minutes until soft. Drain well.

3. In a bowl, mix the crème fraîche, horseradish sauce and dried thyme. Stir in the chopped ham, potatoes and leek until evenly combined.

4. Unroll the puff pastry onto the lined baking sheet. Spread the filling over the centre, leaving a border of about 3cm (1 inch) all around.

5. Fold the pastry border up and over the filling to enclose it partly, pleating the corners as needed. Brush the exposed pastry with the milk.

6. Bake for 20 to 25 minutes until the pastry is puffed and golden and the filling is heated through. Rest for 5 minutes before slicing.