Ham & leek cobbler

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Title: Ham & leek cobbler Button German
Categories: Lunch
Yield: 4 Servings

Ham & leek cobbler


2 1/2 tablesp.   Olive oil
450 grams   Leeks , trimmed and thickly sliced
450 ml   Vegetable stock
100 grams   Self-raising flour , plus a little extra for
      — rolling the dough
75 ml   Fat-free natural yogurt
1 teasp.   Thyme leaves, plus extra to decorate
140 grams   Frozen peas
85 grams   Chunk of ham , shredded
1 small   Apple
1/2 large   Apple, grated


  Good Food Magazine, February 2009
  Edited *RK* 02/23/2009 by
  Ulrike Westphal


1. Heat oven to 200 °C/fan 180°C/gas 6. Heat ½ tbsp oil in a large pan, then fry the leeks, stirring for 5 mins until starting to soften. Add the stock, then simmer for 5 mins.

2. 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. Divide into 4 and shape into rounds on a floured surface.

3. 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.


Look for the mixed ends of ham on your supermarket’s deli counter. Cheaper than buying freshly cut, they’re a great buy when you don’t need large slices and just want to shred the ham for cooking.

:PER SERVING: 255 kcalories, protein 12g, carbohydrate 32g, fat 9 g, saturated fat 2g, fibre 6g, salt 1,02 g

:Prep 10 mins
:Cook 30 mins


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