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Creamy butter bean, ham & leek pie

One creamy butter bean, ham & leek pie

Creamy butter bean, ham & leek pie

Name: Creamy butter bean, ham & leek pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 tbsp olive oil; 25g butter; 1 onion halved and chopped; 2 leeks halved lengthways and sliced; 3 garlic cloves crushed; 5 sage leaves finely chopped; 6 thyme sprigs leaves picked; 1 tbsp plain flour; 1 chicken stock cube; 400g cooked gammon or thick-sliced ham, cut into small chunks; 570g jar butter beans; 150g mascarpone; 1 tbsp Dijon mustard; 320g sheet all-butter puff pastry; 1 egg beaten; mash and seasonal veg to serve

Cassie Best

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Serves 4 - 6

Easy

Prep: 30 mins

Cook: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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Enjoy this creamy pie on cold winter days – the butter beans melt into the filling and pair wonderfully with the ham and sweet leeks

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
25g butter
1 onion

halved and chopped
2 leeks

halved lengthways and sliced
3 garlic cloves

crushed
5 sage leaves

finely chopped
6 thyme sprigs

leaves picked
1 tbsp plain flour
1 chicken stock cube
400g cooked gammon

or thick-sliced ham, cut into small chunks
570g jar butter beans
150g mascarpone
1 tbsp Dijon mustard
320g sheet all-butter puff pastry
1 egg

beaten
mash and seasonal veg

to serve

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Nutrition: Per serving (6)

kcal634
fat41g
saturates22g
carbs36g
sugars5g
fibre6g

high
protein27g
salt3.28g

Method

step 1

Heat the oil and butter in a flameproof casserole dish over a low-medium heat and cook the onion and leeks for 10-15 mins, stirring often until soft and beginning to caramelise.
step 2

Turn up the heat slightly and stir in the garlic, sage leaves and most of the thyme. Season with black pepper. After a couple of minutes, stir in the flour and cook for 2 mins more.
step 3

Crumble the stock cube into a jug and top up with 250ml water. Stir the stock into the pan, adding it slowly and mixing to prevent lumps forming. Bring to a gentle simmer.
step 4

Stir in the gammon and butter beans, along with the liquid from the jar, plus the mascarpone and mustard. Simmer for 5 mins to reduce the sauce slightly. Season to taste – go easy on the salt as the ham and stock are already salty. Cool and chill the filling until you’re ready to serve, or transfer to a 24cm pie dish.
step 5

Heat the oven to 190C/170C fan/gas 5. Unroll the pastry on a work surface and brush all over with the egg. Cut the pastry into roughly 4cm squares using a pizza cutter. Lay the pastry squares over the pie filling, starting at the edge of the pie dish and working your way towards the centre. If you have any squares leftover, cook them alongside the pie to serve on the side. Sprinkle over the rest of the thyme leaves, then bake for 40 mins (or 45 mins from chilled) until the pastry is deep golden brown and the filling is bubbling. Serve with mash and seasonal veg, if you like.

Recipe from Good Food magazine, December 2025

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A star rating of 5 out of 5.2 ratings

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