Ingredients
Method
Heat butter in a large saucepan over medium heat. Add leek and garlic. Cook, stirring occasionally, for 5 mins or until soft.
Meanwhile, place potatoes and ½ cup water in a microwave-safe bowl. Cover. Microwave on High for 6 mins or until potato is tender. Drain. Combine cider, cream and mustard in a large jug.
Stir flour into leek mixture. Cook for 1 min, stirring until golden. Slowly add cider mixture. Cook, stirring for 5 mins or until mixture is thick enough to coat the back of a spoon. Stir in potatoes and ham. Season with salt and pepper. Transfer to an ovenproof pan (8-cup capacity).
Cut pastry sheets into 5cm squares. Brush edge of pan with a little egg. Arrange squares on top of filling, slightly overlapping. Brush top pastry squares with remaining egg.
Cook in a 200°C preheated oven for 35 mins or until pastry is puffed, golden and cooked through. Serve with peas.
