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Ham and leek pie is a comforting, creamy, savory pie recipe that uses simple ingredients – just ham, leeks, potatoes, carrots, and a few other ingredients.
Topping with a puff pastry crust makes it complete!
I have come to love leeks as a substitute for green onions (scallions) or regular onions. They are flavorful, tender, and mild.
Leeks are bigger than scallions – so you get more flavor in each slice – and easier to cut and much more mild and soft than onions.
Leeks don’t need much cooking to make them tender, so they are far better than onions in this respect. They also add a delightful light green to yellow color to the final dish.
This is not a truly one-pot recipe, but it’s close. The only other pan you’ll need to dirty is a medium size sauce pan to cook the potatoes and carrots in.
I used a cast iron skillet to save on dish clean up, as you can cook with it on the stove top and then transfer the pie to the oven in one pan.
Making a Great Ham & Leek Pie
If using frozen puff pastry, you will want to first remove it from the freezer so it can thaw while you ready the other ingredients.
Next, you will cook your potatoes and carrots in boiling water until tender, about 5 minutes. You will then drain them and set them aside.
While the potatoes and carrots are cooking, you will preheat your cast iron skillet to medium heat. Melt butter and brown ham with leeks and marjoram for 5 minutes.
While the ham is browning, preheat your oven to 350 F so it will be ready when you’re ready to stick the pie in the oven.
When adding your flour, it’s best to sprinkle it over the top of the ham mixture. This will help to prevent lumps when mixing with the other ingredients.
You will then add the nutmeg and stock and blend with a fork or whisk to further eliminate any lumps.
This mixture will be cooked on medium heat for about 5 minutes to thicken, stirring frequently. This is creating a saucy, creamy gravy for your pie (yum!)
Once thickened, you will then add the drained potatoes and carrots to the skillet along with the cream and mustard and mix it all together.
The next step is to unroll your puff pastry and cut the appropriate size for the top of your pan. One tip here is to use an inverted plate that’s about the same size to cut out the right shape.
Place the puff pastry dough on top of the pie filling and poke the top with a fork a few times. This will help to prevent over rising of the crust.
Place skillet on cookie sheet to catch any drips, and bake for 30 minutes or until browned and bubbly.
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Ham and Leek Pie
- 2 Tbsp butter
- 2 cups cooked ham (cut in chunks)
- ½ cup carrot, sliced (1 large)
- 1 cup leeks, sliced – white and light green part only (about 2 leeks)
- 2 cups potatoes, peeled and chopped (about 2 medium size)
- 2 tsp marjoram (dry)
- ¼ tsp salt, more to taste
- ¼ tsp black pepper, more to taste
- 1 cup chicken stock or broth (or ham stock if you have it)
- 4 Tbsp flour (all purpose)
- ½ cup milk or cream
- ⅛ tsp nutmeg (ground)
- 1 puff pastry sheet
- 1 tsp yellow mustard (or Dijon)
- Remove puff pastry from freezer to thaw.
- In a medium sauce pan, cook potatoes and carrots in boiling water until tender (5 minutes).
- Meanwhile, preheat cast iron skillet to medium heat. Melt butter and brown ham with leeks and marjoram for 5 minutes.
- Preheat oven to 350 F.
- Sprinkle flour over top of ham. Then add nutmeg and stock and blend with a fork or whisk to eliminate any lumps. Cook this mixture on medium heat for about 5 minutes to thicken, stirring frequently.
- Drain potatoes and carrots and add to skillet along with cream and mustard. Mix together.
- Unroll puff pastry and cut appropriate size to cover top of pie (can use an inverted plate of the same size).
- Top pie filling with puff pastry dough. Poke the top with a fork a few times to prevent over rising.
- Place skillet on cookie sheet to catch any drips.
- Bake for 30 minutes or until browned and bubbly.
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