Ham and Leek Pies
I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia
Ingredients
- 1/4 cup butter, cubed
- 4 cups sliced leeks (white portion only)
- 1/2 pound sliced fresh mushrooms
- 3 medium carrots, sliced
- 1/2 cup all-purpose flour
- 1-1/4 cups 2% milk
- 1-1/4 cups vegetable broth
- 1-3/4 cups cubed fully cooked ham
- 2 tablespoons minced fresh parsley
- 1/4 to 1/2 teaspoon ground nutmeg
- Dash pepper
- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
Reviews
I have made this dish several times now and we love it! I’ve added corn to it for color and variety. I have also used the basic recipe for leftover beef roast and using beef broth instead of vegetable. Great recipe!
Do you really use 4 cups of leeks?
Made this recipe as is, but we just didn't care for it. Won't make again....sorry!
This was so absolutely delicious. Simple too. I did not have 10 inch ramekins so I used a large oval baking dish and just covered It with the sheet of puff pastry. It was great reheated as well. Simply yummy!
great recipe.
I like this recipe alot! My family enjoyed the wonderful taste of the leeks combined with the ham.
To freeze the recipe, do all the steps, up until the pastry step, put it in individual ramekins or one large casserole dish and freeze. When ready to bake, thaw, then do the puff pastry step, and bake as directed. If using a large casserole, bake 40 minutes. Cover edges of pastry so it won't burn. Wonderful recipe!
Could you put it all together instead of making four? If so, how long would you bake it?
put the crust on and get it ready and then freeze it , it will bake in the oven just like a frozen pie no problem.
Sounds delicious but do you freeze it after you have baked it? Or before? If after, how do you heat it and the crust come out good? Do you microwave it? It sounds wonderful.