Ham, leek and mustard pie


March 19, 2015

This came together with leftovers from Christmas dinner, there was no contest, it had to be a pie.


First make your pastry, you can of course use shop bought!

Mix the flour and salt, then add the fats and using your fingers rub until it resembles breadcrumbs, using a food processor is quicker!

Add the cold water a tbsp. at a time until it all comes together to a dough, wrap in cling film and place in the fridge for a minimum of 15 minutes. You can do this of course up to 2 days in advance.

Pre- heat the oven to 200c

Next lightly sauté the leeks in the butter until soft

Meanwhile make your white sauce by melting the butter, then add the flour and stir for about 2-3 mins

Gradually add the milk until you get a thickish smooth sauce, season well and simmer for a few minutes

Add to the sauce your leeks, leftover ham and stir through the mustards

Allow the filling to cool a little

Now assemble you pie/pies. You can make one large one or individual pies it’s up to you.

Grease your pie dish/dishes with butter

Roll out your pastry and line the dish/dishes leaving plenty pastry for the lids

Add your filling, then cover with a pastry lid pinching the seams together

Glaze with the beaten egg and with a knife slice a couple of openings to allow steam to get out

Bake at 200c for 10 minutes, then reduce the heat to about 170 for 25-30 mins until golden and piping hot

Home made pastry is best, but you can use ready made if you absolutely insist.


400g plain flour

Pinch of salt

100g butter – chilled and cubed

100g lard – chilled and cubed

3-4 tbsp cold water to mix

500g Left over cubed/shredded cooked ham or gammon, smoked or unsmoked

2 leeks, halved lengthways then sliced

50g butter for the leeks

25g butter

25g plain flour

300ml whole mill


1 tbsp wholegrain mustard

1 tbsp Dijon mustard

1 beaten egg to glaze


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