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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Meat pie
- Pork pie
I don't think gammon is very traditional when it comes to pies, but I had some leftover gammon in the fridge and just happened to have some puff pastry. What else was there to do? These little pies were a joy to make and the compliments were endless.
Greater London, England, UK
96 people made this
IngredientsMakes: 12 small pies
- 1 onion, minced
- 1 chilli, finely chopped
- 1 tablespoon vegetable oil
- 1/2 teaspoon caraway seeds (optional)
- 1 medium to large potato, cut into small cubes
- 200g cooked (or leftover) gammon
- 1 tablespoon tomato paste
- 1 packet puff pastry
- 1 egg, beaten
MethodPrep:1hr ›Cook:20min ›Ready in:1hr20min
- Preheat the oven to 180 C / Gas 4.
- Fry the onions and chilli in a pot with the vegetable oil until the onions are soft, add the caraway seeds and fry for 1 to 2 minutes.
- Add the potato cubes and let if fry for a few minutes. Keep stirring the mixture throughout. Cover the pot and reduce the heat to simmer. Cook for approximately 8 minutes or until the potato is soft. Continue stirring it occasionally to prevent it from burning.
- Add the gammon and the tomato paste and let it cook for a further 2 minutes.
- Roll out the puff pastry to the desired thickness, (I did about 4mm) and cut into squares or rectangles. Place a spoonful of the meat filling onto one side of the pastry rectangle, brush the edges with the egg and gently fold the pastry over into little parcels.
- Make small indentations on the edges with a fork making sure that the sides are sealed. Use a sharp knife to gently criss-cross the pastry on the top. Brush the pies with the beaten egg.
- Bake until golden, about 20 minutes.
You can always freeze a few of the pies for later baking. I freeze the unbaked pies on a tray until hard before I put them in a freezer bag. If you don't freeze them separately they will just mush together.
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
I had a bit of strong cheddar cheese that needed using up, just added a spoonful once grated on top of the filling, bfore the pastry top went on, deeelish!!!-05 Dec 2015
Really went down a treat this evening loved by all the family-23 Oct 2012