Ham and Leek Pie
Creamy ham and leek pie with flaky puff pastry—an easy, comforting dinner recipe packed with flavor, perfect for using leftover Easter or holiday ham, and made with simple ingredients.
Ham and leek pie is the kind of comforting, crowd-pleasing dish that never goes out of style. With its creamy filling, tender vegetables, and golden, flaky puff pastry topping, this classic savory pie is perfect for cozy weeknight dinners, Sunday lunches, or even holiday leftovers. If you’re searching for an easy ham and leek pie recipe that delivers both flavor and simplicity, this version checks all the boxes.
I first made this pie when we spent Easter in England years ago and had a lot of leftover ham. Once I made this savory ham pie, it has become one of my favorite ways to use up any holiday ham. I love that it’s so easy to make and uses simple ingredients you probably already have on hand. Save this for your Easter ham leftovers, you won’t be disappointed!
Why You’ll Love This Ham and Leek Pie Recipe
This creamy ham and leek pie is a go-to comfort food recipe because it combines everyday ingredients with rich, satisfying flavor. The sweetness of softened leeks pairs beautifully with savory ham, while the potatoes add heartiness and texture. A velvety sauce made with stock, mustard, and cream ties everything together under a crisp puff pastry lid.
It’s also incredibly versatile. Whether you’re using leftover holiday ham or freshly cooked slices, this easy savory pie adapts effortlessly. Plus, it can be prepared in advance, making it ideal for busy weeknights or entertaining.
Ingredients for Ham and Leek Pie
To make this homemade ham and leek pie, you’ll need simple pantry staples and fresh ingredients:
- Butter, for sautéing and adding richness
- Onion and leeks for a mild, sweet, aromatic base
- Potatoes for a hearty, comforting texture
- All-purpose flour to thicken the sauce
- Chicken or ham stock for deep savory flavor
- Sour cream, crème fraîche, or heavy cream for creaminess
- Dijon or yellow mustard for a subtle tang
- Cooked ham for protein and salty depth
- Puff pastry for a golden, flaky topping
- Egg or milk for glazing
How to Make Ham and Leek Pie
Making this easy ham and leek pie recipe is straightforward, even for beginner cooks.
Start by gently cooking the onions and leeks in butter over medium heat. Covering the pan helps them soften slowly, releasing their natural sweetness without browning. After a few minutes, add the diced potatoes so they begin to cook and soften alongside the leeks.
Next, stir in the flour to form a roux. This step is key to thickening the sauce and giving the pie its signature creamy consistency. Gradually pour in the stock while stirring continuously to avoid lumps. As the mixture heats, it will thicken into a smooth sauce.
Remove the pan from the heat and stir in the sour cream or crème fraîche along with the mustard. These ingredients add richness and a slight tang that balances the savory ham. Fold in the cooked ham and season to taste.
If you have time, let the filling cool before assembling the pie. This helps prevent the pastry from becoming soggy.
Transfer the filling to a pie dish, then roll out your puff pastry and lay it over the top. Trim any excess and seal the edges. Brush with beaten egg for a glossy finish and cut a few slits to allow steam to escape during baking.
Bake until the pastry is puffed and golden brown and the filling is bubbling hot.
Tips for the Best Ham and Leek Pie
For a truly standout homemade ham and leek pie, keep these tips in mind:
- Slice leeks thinly and wash thoroughly to remove grit.
- Use high-quality puff pastry for the flakiest results.
- Let the filling cool slightly before topping with pastry.
- Don’t skip the steam vents—this prevents soggy pastry.
- Adjust seasoning after adding ham, as it can be salty.
These small details make a big difference in both texture and flavor.
Variations and Substitutions
One of the best things about this ham and leek pie recipe is how adaptable it is.
You can swap the ham for cooked chicken or turkey if you prefer. For a vegetarian version, replace the meat with mushrooms and use vegetable stock. If you want an extra indulgent pie, use double cream instead of sour cream for a richer filling.
Adding herbs like thyme or parsley can also elevate the flavor and give the dish a fresh, aromatic finish.
Serving Suggestions
This creamy ham and leek pie is a complete meal on its own, but it pairs beautifully with simple sides. A crisp green salad, steamed green beans, or roasted carrots add freshness and balance to the pie’s richness.
For a classic comfort food experience, serve it with buttery mashed potatoes or peas.
Storage and Make-Ahead Tips
This easy ham and leek pie is perfect for meal prep. You can assemble the pie up to a day in advance and refrigerate it until ready to bake. This makes it ideal for entertaining or planning ahead for busy evenings.
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven to maintain the pastry’s crispness.
You can also freeze the unbaked pie for longer storage. Simply thaw overnight in the refrigerator before baking.
Frequently Asked Questions: Ham and Leek Pie
Can I use leftover ham for this recipe?
Yes, leftover ham works perfectly and adds extra flavor. It’s a great way to use up holiday leftovers.
What’s the best cream to use for ham and leek pie?
Sour cream, crème fraîche, or heavy cream all work well. Sour cream gives a slight tang, while heavy cream creates a richer filling.
Can I make ham and leek pie ahead of time?
Absolutely. You can prepare the filling or assemble the entire pie up to a day in advance and keep it chilled until ready to bake.
How do I prevent a soggy bottom?
Let the filling cool before adding the pastry, and bake in a preheated oven. Cutting steam vents also helps keep the pastry crisp.
Can I freeze ham and leek pie?
Yes, this pie freezes well. Freeze before baking for best results, then thaw and bake when needed.
What pastry works best for this recipe?
Puff pastry is ideal for a light, flaky topping, but shortcrust pastry can also be used if you prefer a more traditional pie base.
Now you know what to do with your leftover ham, and this savory pie recipe is perfect for it! It’s like having an entire new and delicious meal!
Ham and Leek Pie
Ingredients
- 2 tablespoons butter,
- 1 large onion, finely chopped
- 3 leeks, finely sliced
- 2 large potatoes, cut into small cubes
- 2 tablespoons all-purpose flour, plus extra for dusting
- 300 ml chicken or ham stock
- 100 ml sour cream or crème fraîche, (heavy cream or double cream may also be used)
- 2 teaspoons Dijon or yellow mustard
- 1½ to 2 cups cooked ham, sliced
- 1 pack puff pastry,
- 1 egg, beaten, for glazing (milk may also be used)
Instructions
- Heat the butter in a large frying pan over medium heat. Add the onion and leeks, cover, and cook very gently for about 5 minutes. Add the potatoes then continue to cook for another 10-15 minutes until the leeks and potatoes are soft.
- Stir in the flour, then increase the heat slightly. Pour in the stock, stirring continuously until the mixture thickens a little. Remove from the heat, then stir in the sour cream, mustard, and ham. Season to taste. If time allows, let the filling cool. Transfer the mixture to a large pie dish.
- Roll out the puff pastry on a lightly floured surface to about ¼-inch thickness. Lay it over the pie dish, trimming any excess as needed. Brush the top with beaten egg, then cut a few slits in the pastry to allow the steam to escape.
- This can be prepared up to a day in advance and kept chilled. When ready to bake, cook for 30–35 minutes, or until the pastry is puffed and golden and the filling is heated through.
