Perfect for using up leftovers, this ham and leek pie is comforting and hearty.


Serves 6–8

  • 75g butter
  • 1 onion, finely chopped
  • 1 leek, trimmed, washed, and cut in half lengthways and into slices
  • 2 tsp fresh thyme leaves
  • 50g plain flour, plus extra for dusting
  • 350ml chicken or turkey stock or leftover turkey gravy
  • 120ml dry white wine
  • 100g chestnut mushrooms, sliced
  • 150ml double cream
  • 2 tsp Dijon mustard
  • 700g leftover Bord Bia Quality Assured cooked ham, cut into bite-sized pieces
  • 2 tbsp chives, finely chopped
  • 1 x 375g ready rolled flaky puff pastry
  • Egg wash, to glaze (1 egg or yolk beaten with a splash of milk)
  • Eea salt and freshly ground black pepper


  1. Heat 25g of the butter in a large sauté pan set over a medium heat.
  2. Add the onion, lee and thyme and sauté for 6–8 minutes, until tender but not coloured.
  3. Add the rest of the butter and allow to melt, then stir in the flour and cook for 1 minute. Whisk in the stock and the wine until the sauce is thickened and smooth.
  4. Bring to a simmer, then add the leeks and mushrooms and cook for 3–4 minutes, until tender.
  5. Stir in the cream and mustard and cook for another minute or two, stirring.
  6. Season to taste, then remove from the heat and fold in the ham followed by the chives.
  7. Transfer to a 25cm (10in) pie dish and leave to cool.
  8. Preheat the oven to 180°C (350°F/gas mark 4).
  9. Brush the edge of the pie dish with egg wash, then cover with the ready rolled puff pastry.
  10. Use a sharp knife to trim down as necessary and use a fork or spoon to lightly press around the edge to crimp it.
  11. Stamp or cut out leaves from the pastry leftovers and use to decorate the pie if liked.
  12. Brush with more egg wash and make a small hole in the middle to allow the steam to escape.
  13. Bake in the oven for about 40 minutes, until the pastry is cooked through and golden brown.
  14. Serve straight to the table.