- 2 T olive oil
- 2 red onions, finely sliced
- 2 garlic cloves, crushed
- 2 sweet potatoes, peeled and cubed
- 6 sage leaves
- ½ cup white wine
- 1 cup vegetable or chicken stock
- 250 g crème fraîche
- 300 g cooked gammon, cubed
- 400 g ready-made puff pastry, thawed
- 1 free-range egg, lightly beaten
- For the roast plums:
- 4 plums, halved
- 100 g butter
- 1 lemon, juiced
- 50 g caster sugar
Preheat the oven to 200°C.
Heat the olive oil in a pan and soften the onion, garlic and sweet potato. Add the sage and wine and simmer for 3 minutes. Add the stock and simmer for a further 10 minutes. Stir in the crème fraîche and gammon and spoon the mixture into a heavy-based ovenproof dish.
Roll out the puff pastry on a clean, floured surface and use to cover the pie, pinch the edges closed and brush with the beaten egg. Bake for 20 minutes, or until the pastry is golden. Serve with the roast plums.
To make the roast plums, place the plums in an ovenproof dish, dot with the butter, drizzle over the lemon juice and sprinkle over the sugar. Roast with the pie for the last 10 minutes of cooking time.
Chef's Note: “This pie involves a little effort but its hearty deliciousness is so worth it.”