Best Ham Leek And Potato Pie Recipes

HAM, LEEK AND POTATO PIE

Ham, Leek and Potato Pie image

This recipe has everything you need for a warm night in. We promise this will get the family to the table with this delicious creamy pie :)

Provided by ParsnipsandPears

Categories Savory Pies

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 large onion, finely chopped
3 leeks, finely sliced
2 large potatoes, cut into small cubes
2 tablespoons plain flour
300 ml chicken stock or 300 ml ham stock
2 teaspoons coarse grain mustard
200 g cooked ham, shredded
375 g puff pastry
1 eggs, beaten, to glaze or 1 milk, to glaze
100 ml double cream

Steps:

Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

Nutrition Facts : Calories 1399.4, Fat 83.1, SaturatedFat 30.1, Cholesterol 194.6, Sodium 635.7, Carbohydrate 125.2, Fiber 9.9, Sugar 10.2, Protein 39.8

HAM AND LEEK PIE

Ham and Leek Pie image

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!

Provided by Savory With Soul

Categories Main Course

Time 1h

Number Of Ingredients 14

Ingredients

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))

Steps:

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.

Nutrition Facts : Calories 549 kcal, Carbohydrate 39 g, Protein 19 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 1126 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HAM AND LEEK PIES

Ham and Leek Pies image

I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. -Bonny Tillman, Acworth, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter, cubed
4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
3 medium carrots, sliced
1/2 cup all-purpose flour
1-1/4 cups 2% milk
1-1/4 cups vegetable broth
1-3/4 cups cubed fully cooked ham
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon ground nutmeg
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Fat 37 g fat (15 g saturated fat), Cholesterol 123 mg cholesterol, Sodium 1,461 mg sodium, Carbohydrate 72 g carbohydrate, Fiber 9 g fiber, Protein 25 g protein.