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Ingredients
  • 2 tbsp olive oil
  • 2 large leeks, trimmed, sliced and rinsed
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp plain flour, plus extra for rolling
  • 300ml chicken stock
  • 400g cooked ham, diced (we used leftover meat from a cooked gammon joint)
  • 100ml full-fat crème fraîche
  • 1 tsp wholegrain mustard
  • 375g puff pastry, thawed if frozen
  • 1 large egg yolk, beaten
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Steps
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