Ham Leek Potato Pie Recipes

CREAMY LEEK, POTATO & HAM PIE

Steps:

• First, make the pastry. Put the butter in a bowl with the flour and salt. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add about 6 tbsp water to the mixture and use a knife to mix together until you have a firm dough. Cut the dough in half and shape each into a flat disc. Wrap in cling film and put in the fridge while you make the filling.
• Put the potatoes in a medium saucepan and cover with water. Bring to the boil and simmer for 5-7 mins until partcooked. Drain well and allow to cool.
• Heat the oil in a large saucepan. Add the onion and leeks, and gently cook for 10-15 mins until they are very tender, being careful not to brown them. Add the garlic and cook for a few mins more, then remove from the heat, tip into a bowl and allow to cool. Stir in the chives.
• Heat oven to 180C/160C fan/gas 4. Put a baking tray in the oven to preheat. Roll out 1 disc of the pastry on a lightly floured surface to 5mm thick. Use this to line a 24cm round x 4cm deep pie tin, leaving any excess pastry to overhang the tin. Prick the pastry all over with a fork, place on the heated baking tray and bake for 10-12 mins. Return the baking tray to the oven.
• Slice the cooled potatoes into very thin rounds. Start to assemble the pie by arranging half of the potatoes in the base, then top with half the leeks, half the crème fraîche dotted over the top and half the cheese. Arrange half the ham on top, then repeat again with all the remaining ingredients.
• Roll out the remaining disc of pastry to about a 26cm circle. Brush the top edge of the pastry in the tin with the beaten egg. Lay the circle of pastry over the top and trim the edges, crimping with your fingertips or a fork to seal. Brush all over with the beaten egg and decorate the top with any leftover pastry cut into leaves or a decoration of your choice.
• Place on the hot baking tray on the lowest shelf and bake for 45 mins until golden. Set aside for 15 mins to cool in the tin before transferring to a wire rack to cool. Cut into wedges and serve.

HAM AND LEEK PIE

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.

HAM, LEEK & POTATO PIE

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.

HAM AND LEEK PIES

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.

HAM, LEEK AND POTATO PIE

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.

CHICKEN, HAM, LEEK & ROAST POTATO PIE

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.

LEEK AND POTATO PIE

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.

HAM, CHEESE & POTATO PIE

Steps:

• Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice.
• Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go.
• Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish - the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a salad, if you like.

LEEK AND POTATO PIE

Steps:

• Peel the potatoes and slice thinly.
• Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
• Mix together the flour, salt, pepper and nutmeg.
• Grease a casserole dish.
• Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
• The top layer should be potatoes.
• Dot the top with butter, pour hot milk on top of the casserole.
• Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

LEEK, POTATO & HAM FLIP-OVER PIE

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.