This ham and leek pie is a cozy, crowd-pleasing dish that delivers rich flavor with minimal fuss. It’s built around tender sautéed leeks, sweet bell pepper, and savory chunks of ham, all folded into a creamy cheese sauce spiked with Dijon mustard. A layer of golden puff pastry tops the pie, adding just the right amount of crunch to contrast the creamy interior.
This is the kind of recipe that feels a bit 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.
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.
Storage and Reheating
To store:
Refrigerator: Let the pie cool completely. Cover tightly and refrigerate for up to 3 days.
To reheat:
- Oven (recommended): Cover loosely with foil and bake at 350 F (175 C) for about 15–20 minutes, or until heated through.
- Microwave: Reheat individual slices uncovered for 1–2 minutes, though the pastry may lose its crispness.
Rustic Ham and Leek Pie
This savory pie is comfort food with a bit of elegance—perfect for brunch, lunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Leftover Ham, Savory Pie
- Method: Bake
- Cuisine: American, Comfort Food
Ingredients
- 3 tablespoons butter
- 3 to 4 leeks, trimmed and thinly sliced and cleaned (white & light green parts)
- 1 small orange or red bell pepper, diced
- 2 cups diced cooked ham
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1/3 cup (40 grams) shredded Gruyère cheese
- 1/3 cup (40 grams) grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 sheet puff pastry, 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.
Sliced Leeks Credit: Diana Rattray - Add the ham: Cook another 2 minutes to warm through.
Ham and Leek Pie Filling Credit: Diana Rattray - 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.
Ham and Leek Pie Filling Credit: Diana Rattray - 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).
Ham and Leek Pie Credit: Diana Rattray - Egg wash: Cut slits in the top of the pastry and brush it with the beaten egg.
Ham and Leek Pie Credit: Diana Rattray - Bake: Bake for 18 to 22 minutes, or until the pastry is puffed and deep golden brown.
Rustic Ham and Leek Pie Credit: Diana Rattray - Rest: Let the pie rest for at least 10 minutes before serving.
Rustic Ham and Leek Pie Credit: Diana Rattray
