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Ham and Leek Pies

Ham and Leek Pies
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
4 ServingsPrep: 40 min. Bake: 20 min.

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
© Taste of Home 2013

2 of 2

Ham and Leek Pies (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013