Ingredients

• 25g (1oz) butter
• 1 onion, finely chopped
• 2 leeks, washed and sliced
• 650g (1¼lb) cooked gammon or ham, diced
•   salt and freshly ground black pepper
• 500g ready-made shortcrust pastry
•   eggs
• 3 tbsp fresh flat leaf parsley, freshly chopped
• 150ml (¼ pint) single cream

Method

1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Heat the butter in a frying pan, add the onion and leeks and cook for 5 minutes until softened but not browned. Stir in the gammon or ham and season to taste.
3. Roll out half the pastry and use to line a 28cm x 18cm x 4cm (11in x 7in x 1½in) deep roasting tin. Spread half the pan mixture over the base and carefully break the eggs on top. Sprinkle with parsley and place the rest of the gammon mixture on top. Pour over the cream.
4. Roll out the remaining pastry and carefully place on top of the filling. Pinch the edges to seal and brush the top with beaten egg. Make a few holes in the pastry for steam to escape.
5. Cook for 15 minutes in the centre of the oven then reduce the oven to 180°C/350°F/Gas Mark 4 and continue cooking for a further 25 minutes, until the pastry is crisp and golden. Serve hot or cold.

Notes