Ham, leek & potato pie

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• scrummy

  29 December 2011

  scrummy commented on this recipe

  great recipe i added the left over stuffing and a spoon or two of leftover cranberries. i prepped in a low casserole so just had to tuck pastry in on top so used one pan. excellent!

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• PinkFluffyChic

  29 December 2011

  PinkFluffyChic rated and commented on this recipe

  

  Made this for the first time last night and it was delicious! I did the recipe exactly as stated but used english mustard instead of wholegrain. It was so easy to cook and only used one pan which is a bonus! This will definitely become a favourite :)

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• dthom3uk

  08 January 2012

  dthom3uk rated and commented on this recipe

  

  Really tasty recipe. Cooked for slightly longer and served with cheddar mash. Nice!

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• lmc

  12 January 2012

  lmc rated and commented on this recipe

  

  Very nice and really tasty. Enjoyed by the whole family.

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• littleme61

  16 January 2012

  littleme61 rated and commented on this recipe

  

  I have prepared this using leftover roast chicken and some ham. I was looking for a recipe for using up chicken and found this one...not reading it properly I thought it was for chicken, but I have replaced the ham with cooked chicken, and used single cream that was left over from Christmas as well as adding a swede and some carrot, it smells delicious, and will be sampled later today at dinner time!

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• skeldie

  18 January 2012

  skeldie commented on this recipe

  Scrummy pie - one of my favourites! :-)

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• foamy

  30 January 2012

  foamy rated this recipe

  

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• charlie1012

  13 February 2012

  charlie1012 rated and commented on this recipe

  

  Made this recipe for my family tonight and it was fantastic! My husband went back for 3rd's and theneven scraped the dish clean!

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• Jan Reid

  14 February 2012

  Jan Reid rated and commented on this recipe

  

  this is as good as it looks, yummy

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• Laura in the Tarn

  15 March 2012

  Laura in the Tarn rated and commented on this recipe

  

  I love this recipe and have made it for guests abroad who now are converts to English cuisine! I parboil the cubed potatoes for about 5 minutes before adding them in, however, as I found them a bit too firm the first time I made the pie.

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• Mrs Grant

  23 April 2012

  Mrs Grant commented on this recipe

  Hi there, I couldn't wait to make this pie but was a little disappointed with my effort, I'd saved the ham stock so used that, however, this made it very salty so in future I'd probably use chicken, also, I found that there was way too much wholegrain mustard and it was very overpowering so that put me off also, and the potatoes were undercooked....all this could be down to taste but if I was to do it again, i'd probably use dijon mustard rather than qholegrain, i'd blanch the potatoes and used chicken stock.

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• Mrs Grant

  23 April 2012

  Mrs Grant rated this recipe

  

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• dankee

  28 April 2012

  dankee rated and commented on this recipe

  

  Clearly from previous comments, people tend to use leftover Xmas ham to make this. I had some left in the freezer and made two of these tonight - it was absolutely delicious. Definitely set to become a family favourite but how often do we have leftover ham? Am going to try it with a tin of ham, or maybe some gammon so I can keep making this throughout the year!

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• Mazza

  05 May 2012

  Mazza commented on this recipe

  I regularly roast or boil a small gammon as an alternative to a roast joint at weekends. I use the sock for soups and occasionally pease pudding (being a Geordie). Sometimes I make a pie with the leftovers to my own recipe using butter, flour and milk for the sauce instead of adding cream. I will try this recipe and use low fat creme fraiche but will add chestnut mushrooms instead of the potato and serve it with mash & peas. If there is not enough ham left over I chop up a chicken breast and fry it up with the onion & leeks. As Dankee says, you could use gammon steaks chopped up and fry them up with the leeks and onions. It' a good idea.

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• Mazza

  05 May 2012

  Mazza commented on this recipe

  In my previous comment, I meant STOCK not SOCK! I don't think my socks would add much flavour to my soup.

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• Crazy Mother Cooker

  18 May 2012

  Crazy Mother Cooker rated and commented on this recipe

  

  Simple and delicious! Went down really well in our household.

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• L Murdoch

  20 May 2012

  L Murdoch rated and commented on this recipe

  

  Made this time and again,and it's always a success! I would recommend using new potatoes instead of white one's however. Yum, yum!!!

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• lizzy

  28 May 2012

  lizzy rated this recipe

  

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• lizzy

  28 May 2012

  lizzy rated this recipe

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• Aleksandra

  03 September 2012

  Aleksandra rated and commented on this recipe

  

  Too good!

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Ingredients

• 2 tbsp butter
• 1 large onion , finely chopped
• 3 leeks , finely sliced
• 2 large potatoes , cut into small cubes
• 2 tbsp plain flour , plus extra for dusting
• 300ml chicken or ham stock
• 100ml pot crème fraîche (or use leftover double cream)
• 2 tsp wholegrain mustard
• 200g cooked ham , shredded
• 4 bay leaves , optional
• 375g pack puff pastry
• 1 egg , beaten, to glaze (or use milk)

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Ingredients

• 2 tbsp butter
• 1 large onion , finely chopped
• 3 leeks , finely sliced
• 2 large potatoes , cut into small cubes
• 2 tbsp plain flour , plus extra for dusting
• 300ml chicken or ham stock
• 100ml pot crème fraîche (or use leftover double cream)
• 2 tsp wholegrain mustard
• 200g cooked ham , shredded
• 4 bay leaves , optional
• 375g pack puff pastry
• 1 egg , beaten, to glaze (or use milk)

PER SERVING (FOR SIX)

499 kcalories, protein 18.0g, carbohydrate 44.0g, fat 29.0 g, saturated fat 14.0g, fibre 0.0g, sugar 6.0g, salt 1.84 g

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