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