Ham and Leek Pie Recipe
This Ham and Leek Pie is pure comfort—chunks of ham, tender leeks, carrots, and potatoes baked in a creamy sauce under a golden, flaky crust. Inspired by Brazilian flavors and home-style cooking, it’s an easy, hearty meal that feels both cozy and special.
Servings 8 servings
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 clove Garlic, minced
- 2 Leeks, white part only, sliced about 2.5 cups
- ¾ cup Carrots, peeled and diced
- 2 Yukon Potatoes, medium-large diced, about 2 cups
- 3 Tablespoons All purpose Flour, unbleached
- 1 ½ cup Chicken broth or stock
- ½ cup Half and Half or milk
- 2 teaspoons Dijon mustard
- 2 cups Cooked ham, diced about 2 ham steaks
- 2 Tablespoons Fresh Italian Flat Leaf Parsley
- 1 ½ teaspoons Dried Thyme or about 3-4 fresh sprigs
- Salt, to taste
- Ground Black Pepper, to taste
- 1 Pie Pastry dough, 10-inch circle
- 1 Large egg beaten with 1 tablespoon water for egg wash
Instructions
Prep Ahead Steps
- Dice the ham. Peel and Dice Carrots. Mince garlic. Dice the potatoes (keep in cold water if doing this in advance to prevent browning). Slice and rinse leeks in cold water to remove any dirt or sand (see reference images and details in the post).
- Measure out your Chicken Broth, as well as half and half (or milk).
- To a large pot or large frying pan, add the diced carrots and diced potatoes along with enough water just to cover the veggies. Bring to a boil, then cook for about 5 minutes - or until fork tender. Then strain the carrots and potatoes.
- To the same large pot or pan over Medium-High heat, add the olive oil, garlic, and sliced leeks. Stir to coat with oil, then add the drained carrots and potatoes. Mix to combine.
- Next, add the flour and stir to combine and coat the veggies. Add the broth/stock slowly stirring as you add so that it mixes smoothly with the flour. Turn the heat to a simmer. Once the sauce is starting to thicken (about 3-4 minutes) add the Ham, Dijon mustard, Thyme, Parsley, and half and half (or milk). Stir to combine. Taste for seasoning and add a pinch of salt and black pepper as needed.
- Pour the filling of the pie into a PIE DISH and let cool, so it is not steaming, about 30 minutes to overnight in the fridge.
Baking Steps
- Preheat the oven to 400 F degrees. Remove the pie pastry dough from the fridge and gently unroll it (NOTE, you may need to let it come to room temperature so that it unrolls easier).
- Gently unroll and lay the pie pastry over the pie dish so that the pastry stretches over all sides of the dish. Press the edges to seal in the pie and fold any excess dough back under itself on top of the pie pan edge so it is not hanging down (see images in the post for reference). Cut 3-4 slits into the top of the pastry. Beat the egg in a small bowl with a tablespoon of water and then lightly brush it on the pie pastry dough.
- Bake on a sheet pan that is larger to catch any pie filling that may sneak out for 30-40 minutes at 400 F degrees, until the pie dough is golden brown and crispy.
- Let cool for about 10 minutes before serving.
