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Ham and Leek Pie

Crispy puff pastry on the outside and a creamy filling on the inside, what's not to love? This easy pie recipe can be ready from scratch in under 45 minutes and the filling can be frozen for later use.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine British
Servings 2 people
Calories 1268 kcal


  • 300 g cooked ham (we used 50% ham chunks and 50% ham hock)
  • 3 large leeks
  • 2 cloves garlic
  • 2 shallots
  • 1 tbsp olive oil
  • 25 g unsalted butter
  • Handful parsley
  • 200 ml vegetable stock
  • 250 g creme fraiche
  • 2 tsp ground black pepper
  • 250 g premade puff pastry
  • 1 egg


  • Chop your ham into small chunks if not already done. Finely slice the leeks and finely chop the garlic, shallot and parsley. Set all aside individually.
  • Add the butter and olive oil to a pan on medium heat. Once the butter has melted and is starting to froth, add the garlic and shallot for 1-2 minutes until it starts to brown. Then, add in the leeks and cook until soft (around 5 minutes).
  • Add the ham, black pepper and the stock. Bring to the boil and reduce the heat to a simmer. Add in the creme fraiche and parsley, turn off the heat and stir to combine.
  • Add the mixture into a pie tin or small oven-safe dish. Place a layer of the pre-rolled puff pastry over the top and attach to the sides by pressing down with the back of a fork. Trim the edges off of the pastry.
  • Whisk the egg until it becomes a pale yellow and lightly brush over the top of the pastry before placing the pie in the oven for 20-25 minutes at 180°C. Remove from the oven and serve.

Nutrition (per serving)

Calories: 1268kcalCarbohydrates: 67gProtein: 41gFat: 94gSaturated Fat: 48gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.4gCholesterol: 320mgSodium: 2607mgPotassium: 958mgFiber: 4gSugar: 12gVitamin A: 3540IUVitamin C: 55mgCalcium: 241mgIron: 5mg

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