Ham Leek And Potato Pie Recipes
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, LEEK AND POTATO PIE
This recipe has everything you need for a warm night in. We promise this will get the family to the table with this delicious creamy pie :)
Provided by ParsnipsandPears
Categories Savory Pies
Time 50m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
- Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
- Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
- The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.
Nutrition Facts : Calories 1399.4, Fat 83.1, SaturatedFat 30.1, Cholesterol 194.6, Sodium 635.7, Carbohydrate 125.2, Fiber 9.9, Sugar 10.2, Protein 39.8
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.
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HAM, LEEK AND POTATO PIE RECIPE | DELICIOUS. MAGAZINE
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- 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.
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