Ham & leek cobbler
Contains pork – recipe is for non-Muslims only
Use up a leftover chunk of ham in this healthy, but hearty, family supper
- Prep:10 mins
- Serves 4
Nutrition per serving
- kcal 255
- fat 9g
- saturates 2g
- carbs 32g
- sugars 8g
- fibre 6g
- protein 12g
- salt 1.02g
- 2½ tbsp olive oil
- 450g leeks, trimmed and thickly sliced
- 450ml vegetable stock
- 100g self-raising flour, plus a little extra for rolling the dough
- 75ml fat-free natural yogurt
- 1 tsp thyme leaves, plus extra to decorate
- 140g frozen peas
- 85g chunk of ham, shredded
- 1 small apple or ½ large apple, grated
Look for the mixed ends of ham on your supermarket’s deli counter. Cheaper than buying freshly cut, they’re a great buy when you don’t need large slices and just want to shred the ham for cooking.
Heat oven to 200C/fan 180C/gas 6. Heat ½ tbsp oil in a large pan, then fry the leeks, stirring for 5 mins until starting to soften. Add the stock, then simmer for 5 mins.
Meanwhile, tip the flour into a bowl, make a well in the centre, then add the yogurt, remaining oil, thyme leaves and a little salt. Using a cutlery knife, mix to bring together to a soft dough. Divide into 4 and shape into rounds on a floured surface.
Stir the peas, ham and grated apple into the leeks, then divide between 4 individual pie dishes or one large dish. Top each with a round of dough, scatter with more thyme, then bake for 20 mins until golden.