This is the final recipe in our three-part series with Dicksons butchers, to support our local food bank in South Shields. Read more out how we’re working together here.
The trick to making syn free pastry couldn’t be any easier. All you need is pease pudding, two eggs and a pinch of salt & pepper. You simply mix them all together, blind baking 2/3rds as a base, setting 1/3 aside as a topping.
You can add whatever filling you want, but we’ve opted for a delicious, creamy leek and onion sauce, layered with ham and thinly sliced potato.
I was amazed at how well the pease pudding actually worked as a pastry. I wasn’t sure what to expect, given the opposite between normally mushy pease pudding and crisp pastry. Once the pease pudding is baked it crisps up so well and is genuinely a great, healthier alternative.
We’ll certainly be trying some different takes on the pie in the future. We’ve heard corned beef & onion, or mince & veg works really well.
Pease Pudding Ham & Leek PiePrint Pin Rate
- 3 x 350g Dicksons Pease Pudding
- 2 Medium eggs
- 1 Leek
- 1 Large onion
- 400 ml Chicken Stock
- 1 1/2 tbsp Cornflour
- 50 ml Double cream
- 1 tbso English mustard
- 1 tsp Dried sage
- 300 g Dicksons cooked ham
- 1 Thinly sliced potato Part boiled
- Mix the pease pudding & two eggs. Use two thirds as a pie base and blind bake at 200°C for 40mins.
- Thinly slice the onion and leek, then fry in butter to soften for 10 minutes. Add the double cream, sage, cornflour, mustard, and chicken stock, then simmer to reduce for 20-25mins.
- Layer the ham, part boiled potato slices and sauce in the pie base. Cover with the remaining pease pudding and cook for 1 hour at 200°C.