Rustic Ham and Leek Pie

This ham and leek pie is a crowd-pleasing dish that delivers rich flavor without a lot of fuss. It’s built around tender sautéed leeks, sweet bell pepper, and savory chunks of ham, all folded into a creamy, cheesy sauce spiked with Dijon mustard. A layer of puff pastry tops the pie, adding fabulous texture.

This is the kind of recipe that feels special without the extra effort. It’s perfect for a weekend brunch, casual dinner, or to bring to a potluck—just slice and serve. The ingredients are simple, but the results are anything but plain. You can prep it ahead, reheat it easily, and pair it with whatever fresh veggies or salad you have on hand. It’s versatile, comforting, and guaranteed to be a repeat recipe.

How to Clean Leeks (Swish Method):

Leeks can trap dirt between their layers, so it’s important to clean them thoroughly. Trim off the root end and the dark green tops, leaving the white and light green parts. Slice the leeks into rounds or half-moons, depending on your recipe. Place the sliced leeks in a large bowl of cold water and swish them around with your hands to loosen any grit. Let them sit for a minute so the dirt can settle to the bottom, then lift the leeks out of the water with your hands or a slotted spoon. Repeat if needed with fresh water until clean.

What You’ll Like About This Recipe

• Perfect for using leftover ham. This pie is an ideal way to transform leftover holiday ham, ham steaks, or deli slices into something special. The creamy base and aromatic leeks complement the salty richness of ham, helping the whole dish feel intentional rather than improvised.
• Rich, savory flavor without being heavy. The filling is creamy and flavorful but not overly rich. Dijon mustard brightens the sauce, while Gruyère and Parmesan add complexity and umami without weighing the pie down. The result is a balanced dish that tastes indulgent but not overwhelming.
• A satisfying all-in-one meal. Between the vegetables in the filling, the protein from the ham, and the crisp, buttery pastry on top, this pie feels complete on its own. It makes a filling lunch or light dinner, and it reheats beautifully for next-day meals.
• Elegant enough for entertaining. Puff pastry rises into a golden, flaky crust that looks impressive with very little effort. When paired with a simple salad or fruit, this pie becomes a brunch showpiece or centerpiece for a cozy dinner with guests.
• Customizable and flexible. You can swap the cheese, change the vegetables, or add herbs to fit seasonal flavors or what you have on hand. The base recipe is forgiving and easy to dress up or simplify depending on the occasion.

Ingredient Notes

• Butter — Provides richness and helps soften the leeks gently. Unsalted butter allows you to control the seasoning more easily, but either type works.
• Leeks — The star vegetable of the dish. Their mild, sweet onion flavor becomes silky and aromatic when cooked slowly. Clean them thoroughly, as their layers often trap grit.
• Bell pepper — Adds color and slight sweetness. Red or orange peppers work best because they complement the ham and cheese flavors.
• Ham — Any cooked ham works: leftover spiral ham, thick-cut deli ham, or diced ham steaks. The saltiness varies by brand, so taste before adding additional salt.
• All-purpose flour — Thickens the sauce and allows it to cling to the ham and vegetables. Cooking it briefly removes any raw flavor.
• Whole milk or half-and-half — Creates the creamy base of the filling. Half-and-half yields a richer texture, while whole milk keeps it lighter.
• Dijon mustard — Adds mild heat and tang, balancing the richness of the cheeses. Use a smooth Dijon rather than whole grain for best texture.
• Gruyère cheese — Melts beautifully and adds nutty depth. Good substitutes include Emmental, Jarlsberg, or Swiss.
• Parmesan cheese — Enhances salty, savory notes without overpowering the leeks. Freshly grated cheese melts more smoothly.
• Puff pastry — Provides a crisp, flaky top crust. Thaw it in the refrigerator for best handling. Brands like Pepperidge Farm and Dufour both work well.
• Egg — Used for brushing the pastry, giving it a glossy, golden-brown finish.

How to Make It

1. Start by gently cooking the leeks and peppers in butter until they’re soft and fragrant. This process develops sweetness and removes any hardness from the vegetables, forming the flavorful base of the pie.
2. Stir in the diced ham and let it warm through so the flavors begin to meld. Allowing the ham to cook briefly ensures even distribution in the final filling.
3. Add the flour and cook it briefly to form a thickening base. Slowly whisk in the milk to build a smooth, creamy sauce that coats the ham and vegetables.
4. Incorporate the Dijon and cheeses, stirring until melted and fully combined. Taste and adjust the seasoning before proceeding to ensure the filling is well balanced.
5. Let the filling cool slightly so it doesn’t melt the pastry. Transfer it to your baking dish and lay the puff pastry over the top, trimming or tucking the edges as needed.
6. Chill the assembled pie briefly so the pastry stays firm during baking. Vent the top, brush with egg wash, and bake until the crust is deeply golden and beautifully puffed.
7. Allow the pie to rest before serving to ensure the filling sets and slices cleanly.

Pro Tips

• Soften the leeks slowly to bring out their natural sweetness without browning.
• Taste the filling before adding salt because ham and cheese can vary in saltiness.
• Chill the assembled pie briefly so the puff pastry bakes evenly and rises properly.
• Vent the pastry with small slits to allow steam to escape and prevent sogginess.
• Rest the pie before slicing so the filling sets and doesn’t spill out.

Recipe Variations

• Make it vegetarian. Replace the ham with sautéed mushrooms or roasted vegetables such as butternut squash. This keeps the creamy, savory character but lightens the overall flavor.
• Use different cheeses. Sharp cheddar adds bolder flavor, while fontina brings a smoother, richer melt. Blue cheese lovers can add a tablespoon or two for a deeper savory punch.
• Add herbs for brightness. Fresh thyme, rosemary, or tarragon blend beautifully with leeks. Stir them into the sauce or sprinkle over the filling before adding the pastry.
• Try a double crust. Use puff pastry on both the top and bottom for a more substantial pie. Bake the bottom crust partially before adding the filling to prevent sogginess.
• Add potatoes. Thinly sliced cooked potatoes can be layered into the filling to create a more rustic and hearty version of the dish.

Serving Suggestions

• Serve with a green salad with our Italian dressing or a mustard vinaigrette to offset the richness of the pie.
• Add roasted asparagus, green beans, or steamed broccoli alongside for a balanced plate.
• Pair with a bowl of tomato soup or butternut squash soup for a cozy lunch or dinner.
• Choose fresh fruit, such as sliced pears or grapes, when serving this as part of a brunch spread.

How to Store

• Refrigerate: Store leftovers in a covered airtight container for up to 3 days. The pie reheats well and maintains its texture when stored properly.
• Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve the pastry’s structure.
• Reheat: Warm in the oven until the crust re-crispens and the filling is heated through. Microwave reheating works but will soften the pastry; add a minute or two in the oven afterward if you want to restore crispness.