Mary Berry Ham And Leek Pie

There’s something about a pie baking slowly in the oven that makes the world feel a bit more manageable, don’t you think? Especially this one — ham and leek, wrapped in puff pastry, bubbling gently until it’s crisp and golden. It’s not flashy food, but it’s the kind you remember.

This Mary Berry ham and leek pie reminds me of Sunday evenings when the weather couldn’t decide between drizzle or mist, and we’d gather around the table, slightly damp, plates warming our laps. The leeks go sweet, the ham salty, and that bit of mustard in the cream? Subtle but vital. It’s comfort — real, proper, unapologetic British comfort

Ingredients List

• 2 tbsp olive oil
• 2 large leeks, sliced (wash them well — they hide grit like it’s treasure)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp plain flour, plus more for rolling
• 300ml chicken stock
• 400g cooked ham, diced (leftover gammon works a treat)
• 100ml full-fat crème fraîche
• 1 tsp wholegrain mustard
• 375g puff pastry, thawed if frozen
• 1 large egg yolk, for brushing

(Honestly, if you’re short a leek or a bit over on ham, don’t stress. It’s not a soufflé.)

How To Make It (Instructions)

1. Start with the base.
   Heat the oil in a big-ish pan, medium heat. Toss in the leeks and onion. Stir for a couple minutes until they start softening — not browning.
2. Add garlic and cook another minute or two. It should smell savoury and mellow, not sharp.
3. Sprinkle over the flour. Stir it in so it coats everything. This is your thickener, so give it 1–2 minutes to cook off the rawness.
4. Pour in the chicken stock, a bit at a time. Stir as you go. It’ll look lumpy at first but stay with it.
5. Add the ham, crème fraîche, and mustard. Stir. Taste. Add salt and pepper if it needs it. It should feel silky and hearty, not watery.
6. Let it cool a bit while you roll your pastry. You don’t want hot filling melting the fat before baking.
7. Roll the pastry on a floured surface until it’s 2–3mm thick. Line the rim of your pie dish with a strip of pastry — this helps the lid stick.
8. Fill the pie dish, then top with the remaining pastry. Press the edges down, crimp them however you like (I just do a fork press, quick and messy).
9. Cut a steam hole in the middle. I sometimes forget this and the pastry balloons — still edible, just dramatic.
10. Brush with egg yolk, then chill for 20 minutes if you’ve got the time. It helps everything puff nicely.
11. Bake at 220°C (200°C fan) for 35–45 minutes. It should be puffed, golden, and too hot to eat immediately.
12. Let it rest for 5 minutes. Use this time to gather plates, shout everyone to the table, or sneak a forkful if no one’s watching.

Common Mistakes

Why is my pie filling runny?
You probably didn’t cook the flour long enough. Let it bubble before adding stock.

Why is the base soggy?
If your filling’s too hot, it melts the pastry before baking starts. Cool it slightly first.

I forgot to crimp the edges! Does it matter?
Nope. It’ll still taste good. Just more rustic.

I only had low-fat crème fraîche. It split.
Yeah… it does that. Use full-fat next time, or a splash of cream instead.

Storing + Reheating

• Fridge: Let it cool, then cover. Keeps for 3 days.
• Freezer: Wrap in foil, freeze whole or in slices. Up to 3 months.
• To reheat:
  • Oven: 180°C for 20–25 mins, loosely covered.
  • Microwave: Good for slices. Use medium power in 90-sec bursts.
  • Stovetop: Slice into a lidded pan, low heat, flip once.

What To Serve It With

• Butter-steamed greens (cabbage, spinach, whatever’s around)
• Roast carrots or parsnips — they add sweetness
• English mustard or pickles on the side, if you like a bite

And a cold glass of dry cider or a light ale if you’re going full countryside lunch.

FAQs

Can I use shortcrust instead of puff?
Yes — it’s sturdier and a bit more traditional, honestly.

Can I prep this ahead?
Absolutely. Make and chill up to a day before baking.

Is this freezer-friendly?
Very. Wrap tightly, label it, and bake from frozen with an extra 10–15 mins.

Can I make it vegetarian?
Yes — swap the ham for mushrooms and use veggie stock. Add a bit of smoked paprika for depth.

Try More Recipes:

• Mary Berry Pumpkin Soup
• Chicken Dijon Mary Berry
• Mary Berry Carrot And Orange Soup