Ham and Leek Pie
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!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 549kcal
- 2 tablespoon 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 teaspoon marjoram (dry)
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 1 cup chicken stock or broth (or ham stock if you have it)
- 4 tablespoon flour (all purpose)
- ½ cup milk or cream
- ⅛ teaspoon nutmeg (ground)
- 1 puff pastry sheet
- 1 teaspoon 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.
Calories: 549kcal | Carbohydrates: 39g | Protein: 19g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 1126mg | Potassium: 351mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2924IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 3mg