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Ham and Leek Pies Recipe

Ham and Leek Pies Recipe photo by Taste of Home

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This is my favorite recipe for leftover ham. I freeze the individual dishes and they are great for a quick meal.—Bonny Tillman, Acworth, Georgia

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Ham and Leek Pies Recipe

Prep: 40 min. Bake: 20 min.

Yield: 4 Servings

40 20 60

Ingredients

4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
1-1/2 cups sliced fresh carrots
1/4 cup butter, cubed
1/2 cup all-purpose flour
1-1/4 cups vegetable broth
1-1/4 cups milk
1-3/4 cups diced 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 egg, lightly beaten

Directions

In a large saucepan, saute the leeks, mushrooms and carrots in butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the ham, parsley, nutmeg and pepper.
On a lightly floured surface, roll puff pastry to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out four tops for pies.
Fill four greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Cut decorative shapes out of pastry scraps if desired; arrange over pies. Brush tops with egg.
Bake at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Facts 1 pie equals 713 calories, 37 g fat (15 g saturated fat), 123 mg cholesterol, 1,461 mg sodium, 72 g carbohydrate, 9 g fiber, 25 g protein.

Originally published as Ham and Leek Pies in Country Woman Christmas Annual 2008, p50

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Ham and Leek Pies

Ham and Leek Pies

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Reviewed on Dec. 15, 2010 by DagmarSp

great recipe.

Reviewed on Dec. 15, 2010 by DagmarSp

I like this recipe alot! My family enjoyed the wonderful taste of the leeks combined with the ham.

Reviewed on Dec. 14, 2010 by bonzaizone

To freeze the recipe, do all the steps, up until the pastry step, put it in individual ramekins or one large casserole dish and freeze. When ready to bake, thaw, then do the puff pastry step, and bake as directed. If using a large casserole, bake 40 minutes. Cover edges of pastry so it won't burn. Wonderful recipe!

Reviewed on Dec. 14, 2010 by zegunisk

Could you put it all together instead of making four? If so, how long would you bake it?

Reviewed on Dec. 14, 2010 by wombatt

put the crust on and get it ready and then freeze it , it will bake in the oven just like a frozen pie no problem.

Reviewed on Dec. 14, 2010 by rindamaddox

Sounds delicious but do you freeze it after you have baked it? Or before? If after, how do you heat it and the crust come out good? Do you microwave it? It sounds wonderful.

Reviewed on Dec. 14, 2010 by judyathey

at what point do you freeze these? before or after baking? if before, do you still put crust on?