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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

Ingredients

  • 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

Directions

  • 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.

Reviews for Ham and Leek Pies

Sort By :
MY REVIEW
parksville
Reviewed Jan. 1, 2014

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

MY REVIEW
PenelopeWin
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!"

MY REVIEW
DagmarSp
Reviewed Dec. 15, 2010

"great recipe."

MY REVIEW
DagmarSp
Reviewed Dec. 15, 2010

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

MY REVIEW
bonzaizone
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!"

MY REVIEW
zegunisk
Reviewed Dec. 14, 2010

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

MY REVIEW
wombatt
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."

MY REVIEW
rindamaddox
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."

MY REVIEW
judyathey
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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Wine Pairings

Medium-Bodied White Wine

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