Ham and Leek Cobbler
Over a year ago
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Ingredients
- 2 ½ tbsp olive oil
- 450g/1lb leeks. trimmed and thickly sliced
- 450ml/16fl oz vegetable stock
- 100g/4oz self-raising flour. plus a little extra for rolling the dough
- 75ml/2 ½ fl oz fat-free natural yoghurt
- 1 tsp thyme leaves. plus extra to decorate
- 140g/5oz frozen peas
- 85g/3oz chunk of ham. shredded
- 1 small apple or ½ large apple. grated
Accompaniment
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Description
A lovely warming dish that is perfect for a cold January evening
Method
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1
Heat oven to 200c/fan 180c/gas 6. Heat 1/2 tbsp oil in a large pan, then fry the leeks, stirring for 5 minutes until starting to soften. Add the stock, then simmer for 5 minutes.
Meanwhile, tip the flour into a bowl, make a well in the centre, then add the yoghurt, remaining oil, thyme leaves and a little salt.
Using a cutlery knife, mix to bring together to a soft dough. Divide into 4 and shape into rounds on a floured surface.
Stir the peas, ham and grated apple into the leeks, then divide between 4 individual pie dishes or one large dish. Top each with a round of dough, scatter with more thyme, then bake for 20 minutes until golden.
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