Ham, Sweet Corn Pie with Potato Crust
A great twist on a classic - the potato crust has a brilliant crispy, crunchy texture.
For 6 people
Time: 60 minutes
- 198g can Green Giant Sweet Corn, drained
- 450g potatoes, peeled
- 75g self-raising flour
- 3 tbsp olive oil
- 2 large leeks, trimmed
- 25g butter
- 150g diced ham
- 2 large eggs
- 150ml single cream
- 40g mature cheddar cheese, grated
- Large pan
- 23cm/9” shallow pie dish
- Large frying pan
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- Heat the oven to 200C/gas 6.
- Cut the potatoes into chunks and cook in lightly salted water for 15 minutes until tender. Drain well then return to the pan and mash. Add the flour and 2 tablespoons of the oil and mix together to form into dough. Turn into a 23cm/9” round shallow dish and press the dough evenly into the base and sides. Brush the surface with the remaining oil then bake in the oven for 15 minutes until the edge begins to crisp.
- Meanwhile prepare the filling, discard most of the dark green part of the leeks, cut in half lengthways and wash well. Cut into 3mm slices, put into a sieve and wash again, drain well.
- Melt the butter in a large frying pan, add the leeks and cook over a gentle heat, until softened. Stir in the diced ham and drained sweet corn and mix together. Tip into the potato case and spread evenly over the base and sides.
- Beat the eggs with the cream, pour over the filling then scatter over the cheese. Return to the oven for about 25 minutes until the top is deliciously golden.
Tip : Ready diced ham is often available in most supermarkets in the chill section but ask at the Deli counter for end pieces of ham which are often sold very cheaply. This recipe will be just as delicious using cooked chicken.