Mary Berry Ham And Leek Pie

Mary Berry’s Ham and Leek Pie is made with leeks, onion, garlic, plain flour, chicken stock, cooked ham, crème fraîche, wholegrain mustard, and puff pastry. This delicious Ham and Leek Pie recipe creates a hearty dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 4 people.

Ingredients Needed

• 2 tbsp olive oil
• 2 large leeks, trimmed, sliced, and rinsed
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2 tbsp plain flour (all-purpose flour)
• 300 ml chicken stock (10 fl oz)
• 400 g cooked ham, diced (14 oz)
• 100 ml full-fat crème fraîche (3.4 fl oz)
• 1 tsp wholegrain mustard
• 375 g puff pastry, thawed if frozen (13 oz)
• 1 large egg yolk, beaten

How To Make Ham And Leek Pie

1. Heat Oil: Heat olive oil in a frying pan over medium heat. Add leeks and onion, and sauté for 2 minutes. Add garlic and cook until leeks and onion are softened but not colored, and any excess liquid has evaporated. Season with salt and pepper.
2. Add Flour and Stock: Sprinkle flour over the mixture and stir for 1-2 minutes. Gradually stir in the chicken stock. Add ham, crème fraîche, and mustard, stirring to combine. Adjust seasoning if needed. Set aside to cool.
3. Prepare Pastry: Roll out the puff pastry on a lightly floured surface until about 2-3 mm thick. Cut a strip of pastry the same width as the rim of a pie dish (about 1.7-liter capacity / 1.8-quart). Brush the edge of the dish with a little beaten egg yolk and place the strip around it. Spoon the filling into the dish.
4. Top and Seal Pie: Brush the top of the pastry strip with egg yolk. Lay the remaining pastry over the filling, press down lightly, and crimp the edge. Trim excess pastry. Cut a steam hole in the center and insert a small foil funnel to release steam. Chill the pie for at least 20 minutes.
5. Bake Pie: Preheat oven to 220°C (fan 200°C / 425°F, gas mark 7). Brush the surface of the pie with egg yolk. Bake on a baking sheet for 35-45 minutes, or until the filling is hot and the pastry is golden brown and risen. Let rest for 5 minutes before serving.

Recipe Tips

• Ensure Proper Cooling: Let the filling cool before adding it to the pastry to prevent the pastry from becoming soggy.
• Chill the Pie: After assembling, chill the pie for at least 20 minutes before baking. This helps the pastry hold its shape and achieve a crisp texture.
• Use a Foil Funnel: Insert a small foil funnel into the steam hole to release steam while baking. This prevents the pie from bubbling over.
• Roll Out Pastry Evenly: Roll the puff pastry to an even thickness of 2-3 mm to ensure it bakes evenly and puffs up correctly.
• Brush with Egg Yolk: Brush the surface of the pie with beaten egg yolk before baking. This gives the pastry a golden, shiny finish.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Ham and Leek Pie cool to room temperature. Cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
• Freeze: If freezing, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. Store in the freezer for up to 2 months. Thaw the pie in the refrigerator overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the pie on a baking sheet and cover it loosely with foil. Bake for 20-25 minutes, or until the filling is heated through and the pastry is crisp.

Nutrition Facts

Serving Size: 1 slice (assuming 4 servings)

• Calories: 570
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 850mg
• Potassium: 350mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 23g

Try More Mary Berry Recipes:

• Mary Berry Green Salad
• Mary Berry Cumberland Sauce
• Mary Berry Chiffon Cake Recipe
• Mary Berry Bread Sauce