Ingredients

• 2oz butter
• 1lb leeks, thickly sliced
• 8oz carrots, sliced
• 2oz plain flour
• ½ pint vegetable stock
• ½ pint milk
• 8oz cooked ham, diced
• 2 tbsp fresh parsley, chopped
• 2 tsp dried parsley
• 1 tsp grated nutmeg
•   salt and pepper
• 12oz puff pastry
•   beaten egg, to glaze

Method

1. Melt the butter in a large saucepan, add the leeks and carrots and fry for five minutes.
2. Stir in the flour and cook, stirring continuously, for one minute.
3. Gradually stir in the stock, then add the milk. Cook over a medium heat, stirring, until the mixture comes to the boil and thickens.
4. Stir in the ham, parsley and nutmeg. Season to taste, then leave to cool.
5. Roll out the pastry to ¼ inch thick. Use a 12fl oz individual pie dish as a guide to cut out four lids. Divide the ham and leek filling between four 12fl oz individual pie dishes.
6. Cut the remaining trimmings of pastry into thin strips and place around the rim of each dish. Moisten the strips and lay a lid over each pie. Press the edges to seal, trim and flute.
7. Make a small cut in the top of each pie and brush with beaten egg to glaze. Bake in a preheated oven until golden.

Notes