Recipe: Ham, Cabbage and Potato Pie With Irish Cheddar Crust

Serves 6 to 8.

Note: With sautéed leeks, cabbage, ham and potatoes, all swimming in a thyme-scented creamy sauce, there's a whole lot of Irish packed into this cheddar-crust pot pie. Cheeses differ in their moisture levels. If your cheese is very dry, you may have to add a little more water to your crust to get it to come together. From Meredith Deeds.

Crust:

• 2 1/2 c. flour

• 1 tsp. salt

• 10 tbsp. unsalted butter, chilled and cut into small cubes

• 1/2 c. ice water, plus more as needed

• 1 large egg, beaten (for egg wash)

Filling:

• 1/4 c. unsalted butter

• 1 c. thinly sliced leeks (about 1 medium leek)

• 2 c. chopped green cabbage

• 2 c. chicken broth

• 1 c. peeled and cubed (1/4-in.) Yukon Gold potatoes (6 oz.)

• 1 tbsp. whole grain mustard

• 1 1/2 tsp. finely chopped fresh thyme

• 1/2 tsp. salt

• 1/2 c. heavy cream

• 2 c. cubed (1/2-in.) ham

Directions

To prepare the crust: Mix the flour and salt together in a large bowl. Using a pastry blender, cut in butter and cheese until pieces are pea-size. (Alternatively, combine ingredients in a food processor and pulse 8 or 9 times. Transfer to a bowl.) Sprinkle the ice water over the top and mix until incorporated. Pinch dough with your fingers; if dough feels dry and does not hold together, sprinkle an additional 1 to 2 tablespoons of ice water over mixture and gently mix until the dough forms large clumps and no dry flour remains. Do not overwork the dough.

Divide dough in half and form each half into 4‑inch disks. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 15 minutes, just before rolling.

Spread out filling on a large, rimmed baking sheet and chill for 30 minutes.

Meanwhile, adjust oven rack to the lowest position and heat oven to 425 degrees.

Lightly flour a clean work surface and roll 1 disk of dough into 12‑inch circle. Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it. Roll remaining half of dough into a 12-inch circle.

Transfer cooled filling to dough-lined pie plate (filling should only come up to within 1/2 inch of the pie plate rim). Gently transfer remaining dough circle onto filling. Trim overhang to 1/2 inch beyond lip of plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Cut four 2-inch slits in top of dough.