Home
Recipes
Ham & leek pie with mustard pastry

On eham & leek pie with mustard pastry served with pies

Ham & leek pie with mustard pastry

Name: Ham & leek pie with mustard pastry
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Ingredients: 25g butter; 2 tbsp olive oil; 2 leeks halved and finely sliced; small handful of thyme sprigs; 2 garlic cloves crushed; 400g leftover roasted ham cubed; 2 heaped tbsp plain flour; 200ml manzanilla sherry; 300ml ham or chicken stock; 10g soft herbs (like parsley or dill), leaves picked and chopped; 75ml double cream; 1 tbsp English mustard; 1 tbsp wholegrain mustard; 1 egg beaten; 320g sheet puff pastry

Good Food team

Save recipe

Serves 4 - 6

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 1 out of 5.1 ratingRate

loading...

Use up leftover Christmas ham and sherry to make this comforting pie. It's a great dish on cold winter nights, especially when served with your favourite veg

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cheeseboard mac ’n’ cheese with cracker breadcrumbs

A star rating of 4.8 out of 5.8 ratings

App onlyCavolo nero pasta. This is a premium piece of content available to subscribed users.

A star rating of 4.1 out of 5.31 ratings

Fajita chicken rice bowl with burnt lime

A star rating of 4.3 out of 5.92 ratings

Ingredients

Nutrition

Units:

MetricUS

25g butter
2 tbsp olive oil
2 leeks

halved and finely sliced
small handful of thyme sprigs
2 garlic cloves

crushed
400g leftover roasted ham

cubed
2 heaped tbsp plain flour
200ml manzanilla sherry
300ml ham or chicken stock
10g soft herbs

(like parsley or dill), leaves picked and chopped
75ml double cream
1 tbsp English mustard
1 tbsp wholegrain mustard
1 egg

beaten
320g sheet puff pastry

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal513
fat31g
saturates15g
carbs27g
sugars5g
fibre4g
protein20g
salt2.5g

Method

step 1

Heat a deep, heavy frying pan or flameproof casserole dish over a medium heat. Tip in the butter and olive oil and, once the butter has melted, stir in the leeks and thyme. Stir in a pinch of salt and cook for 15-20 mins until the leeks have softened. Add the garlic and cook for another minute until fragrant before adding the ham and flour. Stir well, ensuring everything is coated in the flour, then splash in a little of the sherry.
step 2

Mix well and gradually pour in the rest of the sherry, stirring after each addition. Pour in the stock. Bring to a simmer and bubble for 5-10 mins until thickened. Stir in the herbs, cream and English mustard, then season to taste. Tip into a lipped pie dish and leave to cool. Discard the thyme sprigs.
step 3

Mix the wholegrain mustard and egg together. Brush the rim of the pie dish with a little beaten egg, then drape over the pastry. Trim the edges, then press with a fork to seal or use your fingers to crimp the edges. Use any pastry offcuts to decorate the top. Brush the pie with the remaining egg mixture and sprinkle with sea salt flakes. Chill until ready to bake, and brush with more glaze before baking. Will keep chilled for up to 24 hrs or frozen for up to three months.
step 4

Heat the oven to 220C/200C fan/gas 7. Bake the pie for 25-30 mins until deeply golden. Serve with buttered new potatoes and peas.

Recipe from Good Food magazine, December 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 1 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now