Rustic Ham and Leek Pie
This ham and leek pie with puff pastry crust is perfect for a weekend brunch, casual dinner, or to bring to a potluck—just slice and serve.
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.
Ingredient Notes
- Leeks: Use only the white and light green parts. Be sure to clean them thoroughly using the swish method (see below).
- Ham: Diced cooked ham from leftovers or thick-cut deli ham both work well.
- Cheese: Gruyère adds a nutty depth, while Parmesan brings salty sharpness. White cheddar or Fontina are excellent alternatives.
- Dijon mustard: Adds tang and dimension to the creamy sauce.
- Puff pastry: Thawed frozen puff pastry gives the pie its golden, flaky top—no need to make dough from scratch.
How to Make It (Step-by-Step)
- Melt butter in a skillet and cook the leeks and bell pepper until soft and sweet. Add the ham and warm through, then sprinkle in the flour. Slowly whisk in milk or half-and-half to create a creamy base. Stir in Dijon, Gruyère, and Parmesan until melted and smooth, then season with salt, pepper, and fresh parsley.
- Let the filling cool slightly, then spoon it into a pie plate. Roll out the puff pastry and drape it over the top, trimming as needed.
- Chill the assembled pie briefly while you preheat the oven. Brush the pastry with beaten egg, cut a few slits for venting, and bake until puffed and deeply golden.
- Let the pie rest for 10 minutes before slicing and serving.
Variations
- Vegetarian: Swap the ham for sautéed mushrooms, cooked potatoes, or steamed broccoli.
- Crust: Top the filling with a shortcrust pie pastry instead of puff pastry.
- Cheese swap: Try white cheddar, Fontina, or even a smoked cheese for a different flavor profile.
- Herbs: Add fresh thyme, chives, or tarragon along with the parsley for more depth.
- Spicy: Add a pinch of crushed red pepper flakes or diced jalapeño with the bell pepper for a kick.
What to Serve With a Ham and Leek Pie
- A green salad with our Italian dressing or a mustard vinaigrette.
- Roasted asparagus or steamed broccoli.
- A bowl of soup (like tomato or butternut squash) if you’re serving it for dinner.
How to Store and Reheat
Refrigerate: Let the pie cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 3 days.
To Reheat
Oven (recommended): Cover loosely with foil and bake at 350°F for 15 to 20 minutes, or until heated through.
Microwave: Reheat individual portions for 1 to 2 minutes, uncovered. The pastry may soften slightly.
Rustic Ham and Leek Pie
Ingredients
- 3 tablespoons butter
- 3 leeks, large, trimmed and thinly sliced and cleaned (white & light green parts)
- 1 bell pepper, small, orange or red, diced
- 2 cups ham, diced cooked
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, or half-and-half
- 1 tablespoon Dijon mustard
- 1/3 cup Gruyere cheese, shredded
- 1/3 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 sheet puff pastry, about 8 ounces, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Cook the vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the leeks and bell pepper. Sauté until very soft and fragrant, about 8–10 minutes. Don’t rush this step—soft, sweet leeks are key.
- Add the ham: Cook another 2 minutes to warm through.
- Make the sauce: Sprinkle the flour over the mixture and stir well to coat. Cook for 1 minute, then gradually whisk in the milk or half-and-half. Bring to a simmer. Reduce the heat to low and simmer for 3 to 4 minutes, stirring often, until the mixture thickens into a creamy sauce.
- Add flavor: Stir in the Dijon, Gruyère, and Parmesan until melted and smooth. Season to taste with salt, black pepper, and parsley. If the mixture is too thick, add a bit more milk. Let the filling cool for 10 minutes.
- Assemble the pie: Pour the filling into your pie plate or baking dish and smooth the top. Roll the puff pastry out and cut it into a circle an inch or two larger than the pie dish. Place it on the filling, trimming or tucking the edges as needed. Place the pie in the fridge for about 15 minutes while you heat the oven to 400°F (200°C).
- Egg wash: Cut slits in the top of the pastry and brush it with the beaten egg.
- Bake: Bake for 18 to 22 minutes, or until the pastry is puffed and deep golden brown.
- Rest: Let the pie rest for at least 10 minutes before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
