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Rustic Ham and Leek Pie

A ham and leek pie with puff pastry on a plate served with cucumbers and tomato wedges.
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This savory pie is comfort food with a bit of elegance—perfect for brunch, lunch, or a light dinner. 

Ingredients

Scale
  • 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

  1. 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 in the skillet.
    Sliced Leeks Credit: Diana Rattray
  2. Add the ham: Cook another 2 minutes to warm through.
    Add the ham to the sautéed leeks.
    Ham and Leek Pie Filling Credit: Diana Rattray
  3. 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. 
  4. 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.
    Making the sauce for the ham and leek pie.
    Ham and Leek Pie Filling Credit: Diana Rattray
  5. 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).
    The ham and leek filling is added to the DVF pie plate or baking dish.
    Ham and Leek Pie Credit: Diana Rattray
  6. Egg wash: Cut slits in the top of the pastry and brush it with the beaten egg.
    Fit the pie crust over the filling and apply the egg wash.
    Ham and Leek Pie Credit: Diana Rattray
  7. Bake: Bake for 18 to 22 minutes, or until the pastry is puffed and deep golden brown.
    The baked ham and leek pie with puff pastry topping
    Rustic Ham and Leek Pie Credit: Diana Rattray
  8. Rest: Let the pie rest for at least 10 minutes before serving.
    A ham and leek pie with puff pastry on a plate served with cucumbers and tomato wedges.
    Rustic Ham and Leek Pie Credit: Diana Rattray

Find it online: https://classic-recipes.com/ham-and-leek-pie/

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