Dessertsbluejeanchef
Ham, Leek & Potato Pie
This hearty savory pie is a great way to use up any leftover ham you might have, but works well with deli ham as well.
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min🔥 Cook: 50 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Pre-heat a sauté pan over medium heat. Add the oil and sauté the onion and leek until the onion starts to soften – about 4 to ⏱️ 5 minutes. Add the garlic, thyme and potatoes and continue to cook for another ⏱️ 3 minutes or so.
onion (small diced)1garlic (minced)1 clove
2
Sprinkle the flour over the vegetables and stir to coat evenly until no traces of white flour can be seen. Cook for another 1 to ⏱️ 2 minutes.
flour2 tablespoon
3
Combine the stock, heavy cream and mustard, stirring to dissolve the mustard, and pour this into the pan. Simmer very gently for another 4 to ⏱️ 5 minutes.
4
Remove the pan from the heat and stir in the ham, parsley and lemon zest. Season to taste with salt and freshly ground black pepper (careful with the salt because ham is salty) and transfer the mixture to a pie dish to cool.
lemon zest1 tablespoonSalt and freshly ground black pepper
5
When the filling is cool. roll out the pastry and top the pie dish, tucking a layer of extra pastry under the rim of the pastry and pinching the dough to create a pretty edge. Chill the pie in the refrigerator for at least ⏱️ 20 minutes while you pre-heat the oven to 425˚F.
6
Brush the pastry with egg wash and transfer the pie to the oven for 30 to ⏱️ 40 minutes, or until nicely browned on top and bubbling.
Egg wash
Nutrition Facts
calories
409 kcal
fat Content
17 g
serving Size
1 of 6 servings
fiber Content
3 g
sugar Content
4 g
sodium Content
975 mg
protein Content
18 g
cholesterol Content
65 mg
carbohydrate Content
45 g
saturated Fat Content
7 g
unsaturated Fat Content
9 g
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