Ham, potato & cheese stuffed loaf

You can never have too many side dish recipes, so give Ham, potato & cheese stuffed loaf a try. One portion of this dish contains roughly 22g of protein, 32g of fat, and a total of 601 calories. This recipe serves 8 and costs $3.32 per serving. Head to the store and pick up spring onions, diced ham, olive oil, and a few other things to make it today. It is brought to you by BBC Good Food. This recipe is liked by 286 foodies and cooks. From preparation to the plate, this recipe takes about 3 hours and 15 minutes. Overall, this recipe earns a solid spoonacular score of 76%. Similar recipes include Ham & Cheese Stuffed Potato, Ham and Cheese Loaf, and Ham & Cheese Sandwich Loaf.

Servings: 8

Preparation duration: 60 minutes

Cooking duration: 135 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. 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. Mix the crme frache, cheddar and parsley, then season really well. Roll out just under half the dough on a floured surface to a 25cm circle its 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 crme frache mixture on. Follow with the spring onions, then the ham, then dot remaining crme frache 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. 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 Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs. Heat oven to 160C/140C fan/gas 3. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp poke a skewer into the middle and check its piping hot all the way through.

 

Step by step:

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.

3. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.

4. Mix the crme frache, cheddar and parsley, then season really well.

5. Roll out just under half the dough on a floured surface to a 25cm circle its 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 crme frache mixture on. Follow with the spring onions, then the ham, then dot remaining crme frache mixture all over the top.

6. Roll out remaining dough as you did the first, to a little bit bigger than 25cm.

7. 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. 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

8. Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs.

9. Heat oven to 160C/140C fan/gas

10. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil.

11. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp poke a skewer into the middle and check its piping hot all the way through.

Nutrition Information:

covered percent of daily need