Ham, potato & cheese stuffed loaf

Name: Ham, potato & cheese stuffed loaf
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 500 grams pack bread mix; 2 teaspoons mustard powder; 500 grams new potato; 500 milliliters crème fraîche; 175 grams extra-mature cheddar, grated, plus a little extra to scatter on; 1 small bunch parsley, chopped; 1 bunch spring onions, sliced; 400 grams thick sliced lean ham, diced, any fat removed; 1 Tbsp olive oil, for greasing; 1 egg, beaten

Ham, potato & cheese stuffed loaf might be just the side dish you are searching for. One portion of this dish contains approximately 22g of protein, 32g of fat, and a total of 601 calories. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of parsley, mustard powder, extra-mature cheddar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 3 hours and 15 minutes. Ham & Cheese Stuffed Potato, Ham and Cheese Loaf, and Ham & Cheese Sandwich Loaf are very similar to this recipe.

Instructions

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.

Ingredients you will need

Mustard Powder

Bread Mix

Equipment you will use

Bowl

Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

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

Equipment you will use

Colander

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

Ingredients you will need

Cheddar Cheese

Parsley

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.

Ingredients you will need

Spring Onions

Potato

Dough

Roll

Ham

Equipment you will use

Baking Sheet

Rolling Pin

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

Ingredients you will need

Dough

Roll

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

Ingredients you will need

Water

Roll

Wrap

Cooking Oil

Equipment you will use

Oven

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

Equipment you will use

Oven

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

Ingredients you will need

Cheese

Egg

Equipment you will use

Aluminum 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.

Equipment you will use

Oven

Skewers