Ham & Leek Cobbler

12 Jun Ham & Leek Cobbler

• 2 ½ Tablespoon plain olive oil
• 1 leek (450g), trimmed and thickly sliced
• 450ml vegetable stock (gel/cube/liquid)
• 100g self raising flour, plus a little extra for rolling the dough (GF baking flour)
• 75ml unsweetened natural or greek yoghurt (DF coconut yoghurt; this will change the flavour slightly)
• 1 teaspoon Thyme (dried is fine)
• 140g Frozen Peas
• 85g ham, chunks or sliced (optional, leave out for vegetarian)
• 1 small apple or ½ large grated

• Heat oven to 200c/fan 180c/gas 6.
• Heat ½ tablespoon oil in large pan, then fry the leeks, stirring for 5 mins until starting to soften. Add the stock, then simmer for 5 mins.
• Meanwhile, tip the flour into a bowl, make a well in the centre, then add the yogurt, remaining oil, thyme leaves and a little salt. Using a cutlery knife, mix to bring together to a soft dough. Devided 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 mins until golden.