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Creamy potato casserole with baked pie and fresh vegetables.

Rustic Ham and Leek Pie

Diana Rattray
This savory pie is comfort food with a bit of elegance—perfect for brunch, lunch, or a light dinner. 
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Servings 4 to 6 servings
Calories 798
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Prep Time 15 minutes
Cook Time 20 minutes
Other Time10 minutes
Total Time 45 minutes

Ingredients
  

  • 3 tbsp unsalted butter
  • 3 leeks, large, trimmed and thinly sliced and cleaned (white & light green parts only)
  • 1 bell pepper, small, orange or red, diced
  • 2 cups diced ham,
  • 2 tbsp all-purpose flour
  • 1 ½ cups whole milk, or half-and-half, plus more as needed
  • 1 tbsp Dijon mustard
  • ⅓ cup shredded Gruyère cheese
  • ⅓ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh parsley
  • 1 sheet puff pastry, about 8 ounces, thawed
  • 1 large egg, beaten (for egg wash)

Instructions

  • 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.
    3 tbsp unsalted butter | 3 leeks | 1 bell pepper
    Sautéed leeks and vegetables in a skillet.
  • Add the ham and cook another 2 minutes to warm through.
    2 cups diced ham
    Sautéed ham, cabbage, and vegetables in a skillet.
  • Sprinkle the flour over the mixture and stir to incorporate. Cook, stirring, for 2 minutes, 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. 
    2 tbsp all-purpose flour | 1 1/2 cups whole milk
  • 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.
    1 tbsp Dijon mustard | 1/3 cup shredded Gruyère cheese | 1/3 cup grated Parmesan cheese | Salt and freshly ground black pepper | 1 tbsp chopped fresh parsley
    Creamy homemade chicken and vegetable mixture in a skillet.
  • Pour the filling into a 9-inch pie plate or 1 1/2-quart 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).
    1 sheet puff pastry
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  • Cut slits in the top of the pastry and brush it with the beaten egg.
    1 large egg
    Unbaked pie crust in a dark ceramic dish on a light wooden surface.
  • Bake for 18 to 22 minutes, or until the pastry is puffed and deep golden brown.
    Golden baked pie in a cast iron skillet.
  • Let the pie rest for at least 10 minutes before serving.
    Creamy chicken pot pie with fresh vegetables and flaky crust.

Nutrition

Calories: 798kcalCarbohydrates: 47gProtein: 32gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 137mgSodium: 1382mgPotassium: 609mgFiber: 3gSugar: 9gVitamin A: 2694IUVitamin C: 46mgCalcium: 361mgIron: 4mg

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.

Keyword ham, ham pie, leeks, puff pastry
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