Ham, leek & potato pie

Ham, leek & potato pie

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(55 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4 - 6
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like

Nutrition and extra info

Nutrition: per serving (for six)

  • kcal499
  • fat29g
  • saturates14g
  • carbs44g
  • sugars6g
  • fibre0g
  • protein18g
  • salt1.84g
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Ingredients

  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 leeks, finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 large potatoes, cut into small cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 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)
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.

  2. Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.

  3. Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.

  4. Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

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Comments, questions and tips

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CDA84
4th Dec, 2016
5.05
Amazing! Just finished eating this and it was so good. Very easy, relatively quick, and so full of taste. Followed it to the letter this time, but would be a really easy one to modify; looking forward to the leftovers!
Twinklebum99
2nd Jun, 2015
5.05
My tatos were a bit hard but will cook a little longer next time. Will def make again very easy to make
odelle
26th Aug, 2014
Quick, easy, economical, tasty mid-week meal, freezable.... Make double quantities, freeze one, save time, energy & still come home to an excellent tasty main course & you know what's gone in to it.... Can make variations & additions easily to suit your taste ! Turned out beautifully...Thanks Odelle
riddler
24th Jan, 2014
5.05
Simple and very tasty, will definitely cook again
heather444
4th Jan, 2014
Delicious, filling, easy to prepare - love it! Have cooked this several times now for friends and family too and everybody has enjoyed it.
sly242
20th Nov, 2013
What a lovely little recipe! We had a veggie version with Quorn chicken pieces, Quorn bacon and left over roast potatoes. I did add some sweetcorn for a bit of colour and it got the thumbs up from all the family. Good, warming winter grub :)
frznjellybeans
22nd Jun, 2013
Really lovely pie. I didn't have mustard and left out cream due to allergies, but still an excellent recipe!
lizzafezza
2nd May, 2013
4.05
Great pie for using leftover meat. I also added carrot. Will make again.
venusspecimen
2nd Apr, 2013
4.05
Nice enough. not amazing though. i would add another 100g of hock to the pie, otherwise its more potato and leek pie. i love that theres' no call for excessive seasoning as the ham, leeks and wotnot make all the flavour you need, especially if your stock is home made ham stock instead of chicken stock cube. i made a huge one for the family and two double portion ones and 6 mini ones in ramekins, for kids, froze most of it ready to thaw and bake in the future when i cant be bothered to cook much. a great simple quick meal with peas barely done and a blob of ketchup! ;-)
102011503
2nd Mar, 2013
5.05
This is really lovely, I omitted the potatoes and added some cooked chicken and mushrooms. Easy to make and the family loved it.

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Bonny Dormer
5th Jan, 2017
3.8
Great recipe, next time I'll par boil the potatoes as they were a little hard.