Leek, potato & ham flip-over pie

Leek, potato & ham flip-over pie

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(8 ratings)

Prep: 20 mins - 25 mins Cook: 30 mins


Serves 4
This warming winter recipe is a great way to use up the Christmas leftovers, and so easy to make. Perfect for Boxing Day

Nutrition and extra info

  • Freezable

Nutrition: per serving (using boiled potatoes)

  • kcal765
  • fat45g
  • saturates7g
  • carbs76g
  • sugars1g
  • fibre3g
  • protein18g
  • salt2.72g


  • 400g leftover cooked potato (roasted or boiled – see step 1)



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

  • 1 leek, finely sliced



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

  • 2 heaped tbsp horseradish sauce
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 5 heaped tbsp crème fraîche
  • 100g cooked ham, chopped into small pieces
  • pinch of dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 375g packet ready-rolled puff pastry
  • 1 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. To make the filling, preheat the oven to 220C/gas 7/fan 200C. Slice your potato leftovers as best you can, then blanch the leek in boiling water for 3 minutes and drain. If you don’t have any leftovers, peel, halve and thickly slice a baking potato, then boil for 8 minutes, adding the sliced leek for the last 3 minutes. Drain. In a large bowl, mix the potato, leek, horseradish sauce, crème fraîche, ham and thyme, mushing up the potato slightly, then season well.

  2. To make the pie, unroll the pastry rectangle onto a baking sheet. Pile the filling along the length of one half of the pastry, leaving a small gap on the outside edge. Brush milk round the edges of the pastry. Fold the uncovered side over the filling, then press the pastry edges together well, using the prongs of a fork, to seal. Make a few 6cm diagonal slashes in the top. (The pie can now be frozen for up to a month.)

  3. To bake the pie, brush the pie with the remaining milk and bake for 30 minutes until golden brown. Leave to relax for a couple of minutes then cut into slices and serve with a green salad.

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Comments, questions and tips

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7th Dec, 2010
Husband and son dont like horseradish or leeks so substituted an onion and cranberry sauce, and also added some left over stuffing balls. Went down very well, and very quick to make
22nd Nov, 2010
This turned out lovely. I added some grated strong cheddar to the recipe as well. The horseradish sauce gives it a lovely flavour
12th Jan, 2009
Great way at using leftovers. It is creamy and the flavours of the leeks, horseradish and ham work well. I used a beaten egg to glaze my pastry instead of milk and it came out the oven golden brown. I served this with honey roasted beetroot and some leftover red cabbage which worked well together. My husband and I loved this and we both had seconds. I will definitely be making it again sometime soon for mid week meals.
7th May, 2008
I made this 2 months ago and it was really tastey, I froze half the amount for a night when i had no time to cook. It is was still really tastey. I would make it again and freeze it again.
13th Mar, 2008
An ideal way to use up leftovers, you do not need to stick to specified filling.
3rd Jan, 2008
A lovely recipe and not just for Christmas. I have cooked this in summer with a salad and experimented with different types of pastry.
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