Ham, leek and potato pie

In a large frying pan, melt butter and add onions and leeks. Cover with the lid and then gently cook for 15 minutes until soft. Add the potatoes after 5 minutes.

Stir in the flour, increase the heat and then while stirring add the stock until the mix begins to thicken. Remove from the heat and add the crème fraîche, mustard and ham. Add salt and pepper and then leave to cool. Transfer the mixture to a large pie dish and add the bay leaves if desired. Preheat the oven to 200C.

Roll out the pastry on a floured surface. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with the egg and then fix the pastry strip around it. Brush the top of the strip with egg and then lay over the remaining pastry.

Trim pastry to the edge of the dish and cut a few slits to allow steam to escape. Brush the top of the pie with the egg. Bake for 30 minutes until golden.