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Ham and Leek Pies

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


  • 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 egg, lightly beaten


  • Preheat oven to 425°. In a large saucepan, heat butter over
  • medium-high heat. Add leeks, mushrooms and carrots; cook and stir
  • until tender.
  • 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.
  • 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

2 of 2

Ham and Leek Pies (continued)

Directions (continued)

  • for pies. Fill four greased 10-oz. ramekins with leek mixture; top
  • with pastry. Cut slits in pastry. Brush tops with egg.
  • Bake 18-22 minutes or until golden brown. Let stand 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer