Ham and pea muffin tin pies
Prep time: 20Total time: 
Ham and pea muffin tin pies
Prep time: 20Total time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 2 x 320g sheets of shortcrust pastry
- 1 small leek (about 140g)
- 175g Taste the Difference four cheese sauce
- 110g shredded ham hock
- 75g frozen peas
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7.
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Unroll 2 x 320g sheets of shortcrust pastry, then use a round 10cm cutter and a round 7.5cm cutter to stamp out 9 large circles and 9 smaller circles. Ease the larger pastry circles into 9 holes of a muffin tin and place the smaller pastry ‘lids’ on a tray. Chill both while you make the filling.
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Trim and thinly slice 1 small leek (about 140g). Heat 1 tablespoon of olive oil in a frying pan, then gently cook the leek over a low heat for 5-7 minutes until softened.
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Stir in 175g Taste the Difference four cheese sauce and 110g shredded ham hock. Heat until just simmering. Stir in 75g frozen peas, then season and set aside to cool completely.
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Divide the filling between the pastry cases and brush the pastry edges with water. Cut a small cross in the centre of
each pie lid, then place each one over the filled cases and crimp around the edges to seal. Brush with olive oil and bake for 25-30 minutes until deep golden.
