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Speedy ham and greens pie


Serves: 2
timePrep time: 15 mins
timeTotal time:
Speedy ham and greens pie
Recipe photograph by Toby Scott

Speedy ham and greens pie

A midweek pie full of flavour. To make this veggie, swap the ham for 250g of sliced chestnut mushrooms

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
422Kcal
Fat
22gr
Saturates
13gr
Carbs
30gr
Sugars
6gr
Fibre
6gr
Protein
23gr
Salt
1.3gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 25g unsalted butter
  • 1 leek, finely sliced
  • 2 garlic cloves, sliced
  • 150g frozen green beans
  • 75-100g smoked ham, roughly chopped
  • 1 x 80g pack watercress, roughly chopped
  • 150g light soft cheese
  • 1⁄4 tsp ground nutmeg
  • 5 sheets of filo pastry, from 1 x 220g pack

Step by step

  1. Heat the oven to 220 ̊C, fan 200 ̊C, gas 7. Melt half the butter in a large pan. Add the leeks with a pinch of salt and fry over a high heat, stirring, for 3 minutes until starting to soften. Stir in the garlic and cook for a minute more, without colouring.
  2. Add the frozen green beans and 100ml of boiling water. Cover and bring to a simmer, then mix in the ham and watercress. Once the watercress has wilted, remove from the heat and stir in the soft cheese to make a creamy sauce. Add the nutmeg and season to taste, then tip into a small baking dish.
  3. Melt the remaining butter. Unravel the filo sheets one at a time, brush each lightly with butter then scrunch the sheets directly on top of the filling, until the whole pie is covered with filo.
  4. Place on a baking tray and bake on the top shelf of the oven for 12 minutes or until the pastry is crisp and golden.
    Tip
    Make it veggie
    Swap the ham for 250g sliced chestnut mushrooms, pan-fried in 1 tsp oil. 

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