Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2-3 potatoes (e.g. Rooster potatoes) (approximately 300 g)
  • 100g of cooked turkey
  • 400 g gammon of ham
  • 21½ large leeks, trimmed and sliced
  • 50g cheese, grated
  • 1 egg, beaten
  • 135 ml chicken stock
  • 250 g sheet light puff pastry
  • 1 tbsp tarragon, chopped
  • 10 g butter
  • 200 g white sauce
EUPOTATOES28755 website 820x480 recipes 01 20
Preparation time: 20 MIN Cooking time: 240 MIN
  1. Preheat the oven to 170°C/Gas 3.
  2. Cut the peeled potatoes into equal pieces and boil until tender. Drain the potatoes and leave to drain.
  3. Put the gammon of ham in a roasting tin, and fill with 1 litre of cold water.
  4. Cover and cook for 3 hours, turning the gammon halfway through.
  5. Drain the liquid and discard. Return the gammon to the tin, increasing the heat to 220°C/Gas 7. Roast for 10 to 15 minutes.
  6. Shred the gammon with a fork and set aside.
  7. Lower the oven temperature to 200°C/Gas 6.
  8. Melt the butter in a pan, add the leeks, cover, and cook for 15 minutes. Season with salt and pepper.
  9. Add the white sauce and chicken stock. Cook until the sauce is smooth, stirring regularly.
  10. Chop the pre-cooked potatoes.
  11. Add the pulled gammon, potatoes, turkey to a baking dish. Pour over the leeks and the white sauce and finish with the chopped tarragon.
  12. Sprinkle the grated cheese on top.
  13. Unroll the sheet of pastry and cover the pie. Pierce with a knife and brush with beaten egg. Trim off the extra pastry.
  14. Bake for about 30 minutes until it is crispy and golden brown.
  15. Ready to serve.

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