Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7.

2. Unroll 2 x 320g sheets of shortcrust pastry, then use a round 10cm cutter and a round 7.5cm cutter to stamp out 9 large circles and 9 smaller circles. Ease the larger pastry circles into 9 holes of a muffin tin and place the smaller pastry ‘lids’ on a tray. Chill both while you make the filling.

3. Trim and thinly slice 1 small leek (about 140g). Heat 1 tablespoon of olive oil in a frying pan, then gently cook the leek over a low heat for 5-7 minutes until softened.

4. Stir in 175g Taste the Difference four cheese sauce and 110g shredded ham hock. Heat until just simmering. Stir in 75g frozen peas, then season and set aside to cool completely.

5. Divide the filling between the pastry cases and brush the pastry edges with water. Cut a small cross in the centre of
   each pie lid, then place each one over the filled cases and crimp around the edges to seal. Brush with olive oil and bake for 25-30 minutes until deep golden.