Creamy Ham and Leek Pie with Wholegrain Mustard Pastry

Name: Creamy Ham and Leek Pie with Wholegrain Mustard Pastry
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 400 g leftover roasted ham cubed; 320 g sheet puff pastry; 300 ml ham or chicken stock; 2 leeks, halved and finely sliced; 200 ml manzanilla sherry; 75 ml double cream; 25 g butter; 2 tbsp olive oil; 2 tbsp heaped plain flour; 2 clove garlic cloves; 1 tbsp English mustard; 1 tbsp wholegrain mustard; 10 g soft herbs , leaves picked and chopped; 1 egg, beaten; 1 handful small handful of thyme sprigs; 1 pinch pinch of sea salt flakes

Transform leftover roasted ham into a comforting, golden-crusted masterpiece. This creamy pie features tender leeks, a hint of sherry, and a unique mustard-infused pastry that adds a sophisticated tang to every bite.

Servings6 Portions

Prep Time25 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

leftover roasted ham cubed
400 g
sheet puff pastry
320 g
ham or chicken stock
300 ml
leeks, halved and finely sliced
2
manzanilla sherry
200 ml
double cream
75 ml
butter
25 g
olive oil
2 tbsp
heaped plain flour
2 tbsp
garlic cloves
2 clove
English mustard
1 tbsp
wholegrain mustard
1 tbsp
soft herbs , leaves picked and chopped
10 g
egg, beaten
1
small handful of thyme sprigs
1 handful
pinch of sea salt flakes
1 pinch

Step-by-Step Instructions

Heat a deep, heavy frying pan or flameproof casserole dish over medium heat. Add the butter and olive oil. Once the butter has melted, stir in the sliced leeks and thyme sprigs. Add a pinch of salt and sauté for 15-20 minutes, stirring occasionally, until the leeks are completely softened.

Stir in the crushed garlic and cook for one minute until fragrant. Add the cubed ham and sprinkle over the flour. Stir well for a minute to ensure the ham and leeks are evenly coated in flour, then pour in a splash of the sherry to deglaze the pan.

Gradually pour in the remaining sherry and the stock, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it bubble for 5-10 minutes until the sauce has thickened. Remove from heat, discard the thyme sprigs, and stir in the chopped soft herbs, double cream, and English mustard. Season to taste, then transfer the filling into a lipped pie dish and allow it to cool completely.

In a small bowl, whisk the egg and wholegrain mustard together. Brush the rim of the pie dish with a little of this mixture. Drape the puff pastry sheet over the dish, trim the excess, and press the edges with a fork or your fingers to seal. Use any pastry offcuts to create decorative shapes on top if desired.