Ham and Leek Pies Recipe
Ham and Leek Pies Recipe photo by Taste of Home
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Ham and Leek Pies Recipe

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4.5 9 4
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I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES: 4 servings


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

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.


  1. Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender.
  2. Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes or until thickened. Remove from heat; stir in ham, parsley, nutmeg and pepper.
  3. On a lightly floured surface, unfold puff pastry; roll 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. Brush tops with egg.
  4. Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving. Yield: 4 servings.
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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parksville 150515
Reviewed Jan. 1, 2014

"Made this recipe as is, but we just didn't care for it. Won't make again....sorry!"

PenelopeWin 136193
Reviewed Dec. 31, 2013

"This was so absolutely delicious. Simple too. I did not have 10 inch ramekins so I used a large oval baking dish and just covered It with the sheet of puff pastry. It was great reheated as well. Simply yummy!"

DagmarSp 72966
Reviewed Dec. 15, 2010

"great recipe."

DagmarSp 133476
Reviewed Dec. 15, 2010

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

bonzaizone 133716
Reviewed Dec. 14, 2010

"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!"

zegunisk 136192
Reviewed Dec. 14, 2010

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

wombatt 150513
Reviewed Dec. 14, 2010

"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."

rindamaddox 103248
Reviewed Dec. 14, 2010

"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."

judyathey 133475
Reviewed Dec. 14, 2010

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

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