HAM AND LEEK PIE
Ham and leek pie is a comforting, creamy, savory pie recipe that uses simple ingredients - just ham, leeks, potatoes, carrots, and a few other ingredients. Topping with a puff pastry crust makes it complete!
Provided by Savory With Soul
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Remove puff pastry from freezer to thaw.
- In a medium sauce pan, cook potatoes and carrots in boiling water until tender (5 minutes).
- Meanwhile, preheat cast iron skillet to medium heat. Melt butter and brown ham with leeks and marjoram for 5 minutes.
- Preheat oven to 350 F.
- Sprinkle flour over top of ham. Then add nutmeg and stock and blend with a fork or whisk to eliminate any lumps. Cook this mixture on medium heat for about 5 minutes to thicken, stirring frequently.
- Drain potatoes and carrots and add to skillet along with cream and mustard. Mix together.
- Unroll puff pastry and cut appropriate size to cover top of pie (can use an inverted plate of the same size).
- Top pie filling with puff pastry dough. Poke the top with a fork a few times to prevent over rising.
- Place skillet on cookie sheet to catch any drips.
- Bake for 30 minutes or until browned and bubbly.
Nutrition Facts : Calories 549 kcal, Carbohydrate 39 g, Protein 19 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 1126 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- 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 or until thickened, about 2 minutes. 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 4 tops for pies. Fill 4 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.
Nutrition Facts : Fat 37 g fat (15 g saturated fat), Cholesterol 123 mg cholesterol, Sodium 1,461 mg sodium, Carbohydrate 72 g carbohydrate, Fiber 9 g fiber, Protein 25 g protein.
CHICKEN, HAM, LEEK & ROAST POTATO PIE
This bake is a great way to use up leftover roast potatoes or gammon and can be made-ahead and frozen for convenience
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Yield Serves 4 with leftovers
Number Of Ingredients 11
Steps:
- Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
- Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
- Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
- Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.
Nutrition Facts : Calories 956 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 2.31 milligram of sodium
LEEK AND POTATO PIE
Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages
Provided by John Bourne
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
- Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
- Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
LEEK, POTATO & HAM FLIP-OVER PIE
This warming winter recipe is a great way to use up the Christmas leftovers, and so easy to make. Perfect for Boxing Day
Provided by Good Food team
Categories Lunch, Supper
Time 55m
Number Of Ingredients 8
Steps:
- To make the filling, preheat the oven to 220C/gas 7/fan 200C. Slice your potato leftovers as best you can, then blanch the leek in boiling water for 3 minutes and drain. If you don't have any leftovers, peel, halve and thickly slice a baking potato, then boil for 8 minutes, adding the sliced leek for the last 3 minutes. Drain. In a large bowl, mix the potato, leek, horseradish sauce, crème fraîche, ham and thyme, mushing up the potato slightly, then season well.
- To make the pie, unroll the pastry rectangle onto a baking sheet. Pile the filling along the length of one half of the pastry, leaving a small gap on the outside edge. Brush milk round the edges of the pastry. Fold the uncovered side over the filling, then press the pastry edges together well, using the prongs of a fork, to seal. Make a few 6cm diagonal slashes in the top. (The pie can now be frozen for up to a month.)
- To bake the pie, brush the pie with the remaining milk and bake for 30 minutes until golden brown. Leave to relax for a couple of minutes then cut into slices and serve with a green salad.
Nutrition Facts : Calories 765 calories, Fat 45 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.72 milligram of sodium
CHEESY LEEK & POTATO PIE
This pie is made like an extra-large pasty, so you don't need a special dish or ring
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
- Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.
Nutrition Facts : Calories 555 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
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HAM, LEEK AND POTATO PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 1 hr 20 minsCategory Chicken Pie RecipesCalories 622 per serving
- Make the pastry (it will help if your kitchen isn’t too hot). Using the foil to stop your fingers touching the butter, coarsely grate it into a large mixing bowl straight from the freezer. Work quickly to keep it as cold as possible.
- Sift over the flour with a couple of pinches of salt, then sprinkle over 2 tbsp chilled water and mix witha palette knife or dinner knife to a rough dough. Add a little more water if needed to bring it together, then tip out onto a lightly floured work surface and shape it into a disc with your hands. Handle it as little as possible. The pastry should still have visible flecks of butter through it. Wrap in cling film, then chill.
- To make the filling, put the potatoes into a pan of boiling water and cook for around 5 minutes or until not quite done. Drain and leave to steam dry in the colander for a few minutes. Melt the butter in a large sauté pan or saucepan, then add the leeks with some salt. Cook, stirring, for around 5 minutes or until softened but not coloured, then stir in the mace and flour until the leeks are evenly coated. Cook,stirring often, for 2-3 minutes until the flour starts to smell biscuitty. Stir in the mustard and add the bay leaves. Gradually, over a medium-high heat and stirring all the time, add the chicken stock. It will thicken as it cooks. It should be thick enough to thickly coat the back of a spoon – if it looks too thin, stop adding stock and let it bubble and thicken while stirring, then continue adding stock.
- Once all the stock has been added and the sauce is the right thickness, stir through the cream and bubble for a minute or so. Stir through the potatoes and the ham, then taste it – you probably won’t need to add salt but it will need some pepper. Transfer to a 1.5 litre ovenproof pie dish and leave to cool completely, loosely covered with cling film.
HAM AND LEEK PIE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category MainCuisine BritishTotal Time 1 hr 20 mins
- Heat a frying pan over a medium heat, then add the oil. When hot, add the leeks and onion, and sauté for 2 minutes. Add the garlic and sauté until the leeks and onion are softened but not coloured, and any excess liquid has evaporated. Season with salt and pepper.
- Sprinkle over the flour and stir for 1-2 minutes, then slowly stir in the stock. Add the ham, crème fraîche and mustard, and stir together. Adjust the seasoning, if necessary. Set aside to cool.
- Roll out the pastry on a lightly floured surface with a flour-dusted rolling pin until it is about 2-3mm thick. Cut a strip of pastry the same width as the rim of a pie dish (about 1.7 litre capacity). Lightly brush the edge of the dish with a little of the beaten egg yolk and fix the strip around it. Spoon the filling into the pie dish.
- Brush the top of the pastry strip with egg yolk, then lay over the remaining pastry, press down lightly and crimp the edge. Cut off the excess pastry to trim the edge. Use a small knife to cut a steam hole in the centre, then insert a small funnel made from foil to release the steam while baking. Leave the pie to chill for at least 20 minutes before baking. Meanwhile, preheat the oven to 220°C, fan 200°C, gas 7.
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