Tesco Pre-Packed Leeks 500G

Preparation and Usage

• Remove all packaging. Wash before use.

  Remove the base and cut into evenly sized chunks.

  For boiled
  Time: 6-8 mins
  Instructions: Remove all packaging.
  Place in a pan of boiling water.
  Reduce heat and simmer for 6-8 minutes or until tender.
  Drain well before serving.

  Microwave
  800W 3.5 mins
  900W 3 mins
  Instructions: Remove all packaging.
  Place in a non metallic dish. Add 2 x 15ml (2 tbsps.) of water. 
  Cook on full power.
  Leave to stand for 1 minute after cooking.

  Stir Fry
  Time: 6-7 mins
  Instructions: Remove all packaging.
  Heat a little oil in a heavy based frying pan or wok.
  Stir-fry for 6-7 minutes.

  For Steamed
  Time: 8-10 mins
  Instructions: Remove all packaging.
  Place in a steamer for 8-10 minutes or until tender.

  Cooking Warnings: All appliances vary these are guidelines only.

  Check food is piping hot throughout before serving.

  Ham, leek and mushroom pie.

  • 2.5kg (5 1/2lb) cooked bone-in ham joint

  • 40g (1 1/2oz) butter

  • 500g (1.1lb) leeks, sliced

  • 250g (10 1/2oz) mushrooms, sliced

  • 2 cloves garlic, finely chopped

  • 2tbsp plain flour, plus extra for dusting

  • 500ml (17fl oz) chicken stock

  • 80ml (3fl oz) crème fraîche

  • 15g (1/2oz) chopped fresh tarragon

  • a pinch of salt • freshly ground black pepper

  • 375g (12 1/2oz) pack Tesco lighter ready rolled puff pastry

  • 1 egg, beaten

  Method:

  1. Remove 600g (1lb 3oz) of ham from the cooked joint and cut it into bite-sized chunks. Wrap the leftover joint in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.

  2. Preheat the oven to gas 7, 220°C, fan 200°C. Melt the butter in a lidded frying pan over a medium heat, add the mushrooms and cook for 5 minutes, then stir in the leeks, cover and cook for 10 minutes more, until softened, adding the garlic for the last 2 minutes.Next stir in the flour, then turn up the heat and gradually pour in the stock, stirring all the time. Bring to the boil and cook for a couple of minutes until the mixture thickens a little. Remove from the heat and add the crème fraîche, tarragon and ham and season to taste. Spoon the filling into a 2 litre (3 1/2 pint) pie dish and place it on a baking tray.

  3. On a floured surface, unroll the puff pastry. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with a little of the beaten egg and fix the strip around it. Brush the top of the pastry strip with egg, then carefully place the remaining pastry on the dish. Trim the edges of the pastry and crimp to seal. Cut a slit in the middle of the pie to allow the steam to escape. Use any leftover pastry to cut out shapes to decorate the pie.Brush the pastry with the beaten egg and bake for 25‑30 minutes until risen and golden.

  For more great recipe ideas, visit realfood.tesco.com