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.
CHEESY HAM & EGG HAND PIES
Provided by Ree Drummond : Food Network
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
- Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
- Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
- Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
- Serve hot and enjoy.
HAM, LEEK, EGG & CHEESE PIES
A quick and easy dish which can be served as a starter or for breakfast, brunch or lunch. My adaptation of a recipe Australian cook Iain Hewitson (Huey) adapted from a recipe by London food writer Jill Dupleix.
Provided by bluemoon downunder
Categories Breakfast
Time 28m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 170°-180°C.
- Heat the oil in a pan and gently sauté the leeks and garlic until tender. Season to taste (if adding salt, remember that the ham will add some saltiness).
- Cut the ham into rounds and place in deep muffin trays. Top with the leek and garlic mixture, gently pressing down, and carefully break an egg into each muffin recess.
- Top each pie with a small dollop of cream and the cheeses. Then cook the pies in the oven for about 12 minutes or until the eggs are just set.
- Leave the pies in the muffin tray for about 5 minutes before unmoulding and serving hot or cold.
Nutrition Facts : Calories 498.4, Fat 44, SaturatedFat 24.8, Cholesterol 337.7, Sodium 492.1, Carbohydrate 6.4, Fiber 0.3, Sugar 1.4, Protein 20.2
HAM, LEEK, AND THREE-CHEESE QUICHE
Categories Cheese Egg Pork Vegetable Breakfast Brunch Bake Super Bowl Dinner Lunch Ham Fall Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 main-course servings
Number Of Ingredients 13
Steps:
- Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
- Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
- Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
- Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
- Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.
HAM, LEEK & POTATO PIE
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like
Provided by Jane Hornby
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
- Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
- Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
- Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium
CHEESY LEEKS & HAM
A low-carb leek, ham and cheese meal in 25 minutes
Provided by Merrilees Parker
Categories Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
- Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.
Nutrition Facts : Calories 295 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
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