Name: Dom In The Kitchen - Christmas Ham, Apple & Fennel Pie with a Creamy Stilton Sauce
Ingredients: 100g Montgomery's Cheddar–finely grated; 500g plain flour; 200g butter–cold and diced; a pinch of salt; chopped sage; a little cold water to mix; Roughly 200g Leftover Wiltshire Ham Chopped; butter and olive oil; ½ fennel bulb–chopped; 1 leek–chopped; Roughly 6 mushrooms-quartered; 1 large crunchy apple–chopped; Fresh rosemary–finely chopped; Fresh thyme–finely chopped; 50g Bungay Butter; 100g Colston Basset Stilton; 500ml whole milk; 50ml DukesHill Traditional Apple Cider; 50g plain flour

Ingredients

For the pastry

100g Montgomery's Cheddar–finely grated

500g plain flour

200g butter–cold and diced

a pinch of salt

chopped sage

a little cold water to mix

For the filling

Roughly 200g Leftover Wiltshire Ham Chopped

butter and olive oil

½ fennel bulb–chopped

1 leek–chopped

Roughly 6 mushrooms-quartered

1 large crunchy apple–chopped

Fresh rosemary–finely chopped

Fresh thyme–finely chopped

For the cheese sauce

50g Bungay Butter

100g Colston Basset Stilton

500ml whole milk

50ml DukesHill Traditional Apple Cider

50g plain flour

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Dom In The Kitchen - Christmas Ham, Apple & Fennel Pie with a Creamy Stilton Sauce

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There’s something wonderfully comforting about gathering up all the delicious odds and ends from Christmas Day and transforming them into a show-stopping dish for Boxing Day or beyond. This hearty Christmas Leftovers Pie brings together tender vegetables, sweet apple, fragrant herbs, and generous chunks of leftover ham, all wrapped in a buttery cheese-flecked pastry. Bathed in a rich Stilton and cider sauce, it’s the kind of dish that fills the kitchen with irresistible aroma and the table with smiles. Whether you’re entertaining guests or simply treating the family, this pie is a beautiful way to reduce waste while celebrating the very best flavours of the season.Find Dom creating this recipe on Instagram. (Dominic Franks (@dominthekitchen) • Instagram photos and videos)

Directions

Step 1 You will need a 20cm round metal pie dish, which you should butter and place onto a metal baking sheet.

Start with the pastry...

Step 3 Place the flour, butter and cheese into a large bowl, and rub them all together with your fingertips until they resemble breadcrumbs.

Step 4 Stir in the fresh herbs and then add a little bit of water.

Step 5 Using one hand in a claw-shape, start to stir the crumbs together until they begin to form a dough.

Step 6 Add a little more water if needed to bring the whole lot together into a ball of dough. You can almost clean the bowl with the ball of dough.

Step 7 Once the ball of dough is formed, divide into two equal parts. Flatten them out into 2 disks, wrap in cling film and refrigerate for at least 30 minutes.

Time to sauté the veg...

Step 9 Add a little butter and olive oil to a pan on a medium heat. Add the mushrooms and fresh herbs, and sauté for about 5 minutes until they begin to soften and pick up a little colour.

Step 10 Add a little more butter and stir in the fennel and leeks. Sauté for another 5 minutes, stirring occasionally.

Step 11 Finally, stir in the apple and ham, then take it off the heat and set aside.

Now onto the cheese sauce...

Step 13 Pour the milk into a pan on a medium heat.

Step 14 Add the butter and flour. Whisk gently for roughly 5 minutes until the butter has melted and the sauce thickens to a creamy consistency.

Step 15 Stir in the cider, then turn the heat to low and simmer gently for another 3 minutes.

Step 16 Stir in the cheese, then season with salt and pepper.

Step 17 Pour the cheese sauce into the pan with the sautéed veg and ham and stir well. Set aside whilst you roll out the pastry.

Step 18 Preheat the oven to 200°C (180ºC fan / 400°F / Gas 6).

Time to build the pie...

Step 20 Roll out both disks of pastry on a floured board, and line the base of the pie tin with one of the disks. Trim the edges, then pour in the creamy sauce.

Step 21 Lay the second disk of pastry on top of the pie. Tuck the edges of the top disk under the edges of the bottom disk and crimp using whatever method you’re comfortable with.