1. Heat butter, fry onions and leeks until soft.
    2. Add cider & simmer for 2-3 minutes.
    3. Add Macphie Bechamel with Butter, ham, apples and peppercorns.
    4. Pour into large pie dish and top with puff pastry.


  • 5. Brush with Macphie Clean Label Glaze and bake in a┬áhot oven for 25-30 minutes until golden brown


  • 300g cooked ham hock
  • 85g chopped leeks
  • 100g onions (sliced)
  • 50g butter
  • 200ml cider
  • 200ml Macphie Bechemel with Butter
  • 10g green peppercorns (drained and chopped)
  • 100g red apple (sliced)
  • 300g puff pastry