Ham and Leek Pies

Total Time

Prep: 40 min. Bake: 20 min.


4 servings

Updated: Feb. 26, 2023
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
Ham and Leek Pies Recipe photo by Taste of Home


  • 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


  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 until thickened, about 2 minutes. 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 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg.
  4. Bake until golden brown, 18-22 minutes. Let stand 5 minutes before serving.

Nutrition Facts

Nutrition Facts: 1 pie equals 713 calories, 37g fat (15g saturated fat), 123mg cholesterol, 1,461mg sodium, 72g carbohydrate, 9g fiber, 25g protein.