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Ham and Leek Pies Recipe

Ham and Leek Pies Recipe

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. YIELD: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 egg, lightly beaten


  • 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.

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 Pairings

Medium-Bodied White Wine

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