Ham & Leek Pie

An enjoyable recipe for Ham & Leek Pie. Ham and leeks go so well together.

Serves

4–6

Equipment

• Large saucepan or frying pan

• Medium saucepan (if cooking ham from raw)

• Chopping board

• Sharp knife

• Wooden spoon or silicone spatula

• Measuring jug

• 23–24 cm (9–10 inch) pie dish

• Rolling pin

• Pastry brush

Preparation Time

• Preparation: 20 minutes

• Cooking: 40–45 minutes

• Total Time: Approximately 1 hour 5 minutes

Ingredients

Filling

• 300 g cooked ham, diced

• 3 medium leeks, trimmed, washed, and thinly sliced

• 30 g butter

• 1 tablespoon olive oil

• 2 tablespoons plain flour

• 300 ml whole milk

• 100 ml double cream

• 1 teaspoon Dijon mustard

• Salt, to taste

• Freshly ground black pepper

• Optional: 1 tablespoon chopped fresh parsley or thyme

Pastry

• 500 g ready-rolled puff pastry (or shortcrust if preferred)

• 1 egg, beaten (for egg wash)

Preparation

1. Prepare the Filling

1. Heat the butter and olive oil together in a large pan over medium heat.

2. Add the sliced leeks and cook gently for 8–10 minutes until soft but not browned.

3. Stir in the flour and cook for 1 minute, ensuring the leeks are well coated.

4. Gradually add the milk, stirring constantly to avoid lumps, until a thick sauce forms.

5. Add the cream and mustard, then season with salt and black pepper.

6. Fold in the diced ham and herbs (if using).

7. Simmer gently for 2–3 minutes, then remove from the heat and allow the filling to cool slightly.

2. Assemble the Pie

1. Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

2. Spoon the filling into the pie dish and level the surface.

3. Roll out the pastry (if not pre-rolled) and lay it over the dish.

4. Trim the edges and crimp to seal. Cut a small slit in the centre to allow steam to escape.

5. Brush the pastry evenly with beaten egg.

3. Bake

1. Place the pie on a baking tray and bake for 30–35 minutes, or until the pastry is risen and golden brown.

2. Allow to rest for 5 minutes before serving.

Serving Suggestions

Serve with buttered new potatoes or mashed potatoes and steamed green vegetables such as peas or green beans.