Ham & Leek Cobbler

Ham & Leek Cobbler

Ham and Leek Cobbler
Serves 4
Calories per serve 345
Time to make 40 mins
(GF) (DF) (V)


  • 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.
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