Ham, Potato & Cheese Loaf

Ham, Potato & Cheese Loaf - submitted by Candida Woolcott (Good Food)

I have made this pie many times and its a real crowd pleaser and looks incredible. 

• 500g pack bread mix
• 2 tsp mustard powder
• 500g bag new potatoes
• 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 or leeks, sliced
• 400g thick sliced lean ham, diced, any fat removed
• 1 tbsp olive oil, for greasing
• 1 egg, beaten

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.
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.
3. Mix the crème fraîche, cheddar and parsley, then season really well.
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. Do not worry if the pie looks a little messy, it all adds to the charm once its cooked. 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. Allow at least 3 hours when defrosting the pie before cooking.