Ham, potato & cheese stuffed loaf
- Good Food team
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Serves 8
Easy
Prep: 1 hr
Cook: 2 hrs and 15 mins
A star rating of 4.5 out of 5.7 ratingsRate
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For a casual weekend lunch, bake your own bread stuffed with oozing cheddar
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
500g pack bread
mix
-
2 tsp mustard
powder
-
500g bag new potato
-
500ml tub crème fraîche
-
175g extra-mature cheddar
grated, plus a little extra to scatter on
-
small bunch parsley
chopped
-
a little plain flour
for dusting
-
1 bunch spring onions
sliced
-
400g thick sliced lean ham
diced, any fat removed
-
1 tbsp olive oil
for greasing
-
1 egg
beaten
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Nutrition: per serving
- kcal607
- fat37g
- saturates23g
- carbs41g
- sugars4g
- fibre3g
- protein25g
- salt2.5g
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Method
-
step 1
Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
-
step 2
Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
-
step 3
Mix the crème fraîche, cheddar and parsley, then season really well.
-
step 4
Roll out just under half the dough on a floured surface to a 25cm circle – it’s easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden
-
step 5
Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs.
-
step 6
Heat oven to 160C/140C fan/gas 3. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp – poke a skewer into the middle and check it’s piping hot all the way through.
Recipe from Good Food magazine, April 2012
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A star rating of 4.5 out of 5.7 ratings
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