Such a comforting dish during the winter months and a wonderful way to use up leftover ham.
Using store-bought puff pastry, which you can find in the freezer section of most grocery stores, makes this dish so easy.
The inspiration for this savory pie comes from the many ham & leek pies we had in England. You can find a rendition of ham and leek pie at a number of pubs around the UK. It’s a wintertime favorite there and a fond memory for us.
Many of the best pubs in England are off the beaten trail. Wonderful and historic pubs are found dotted along the countryside and little villages along the way.
If you’re planning a trip to England and would like some free advice, feel free to reach out. 🙂
If you thaw your puff pastry on the counter be sure to chill it in the fridge before using it. You will want to work with chilled dough in this case.
You could just as easily leave out the asparagus, and the pie will still be phenomenal.
- ½ medium yellow onion, diced
- 10 oz medium red potatoes (about 3)
- 1 leek
- 12 asparagus spears
- 2 tablespoons butter, divided
- 2 tablespoons flour, divided
- ½ cup chicken broth, divided (room temperature)
- 6 oz ham, diced or shredded (about 1 cup)
- 2 tablespoons sour cream
- 1 tablespoon milk
- ½ teaspoon whole grain mustard or country dijon
- ⅛ teaspoon thyme
- 1 bay leaf
- 1 puff pastry sheet
- 1 egg
- Remove puff pastry from freezer and thaw.
- Leaving the skin on, dice potatoes into approx. ½ inch cubes.
- Cut leek in half lengthwise and then cut off the tough, green leaves. Finely slice the leeks and then soak them in water for a few moments to remove any residual sand.
- Remove and discard woody ends of asparagus (about 2 ½ to 3 inches). Chop asparagus to about ½ inch thickness.
- Heat a medium pot or Dutch oven to medium heat. Add 1 tablespoon of butter and melt. Add the onion, leek, potatoes and asparagus. Cover the pot and allow it to simmer for about 10 minutes, or until leek and potato are soft.
- In the meantime, create a paste (roux) by whisking in 1 tablespoon of flour to one tablespoon of melted butter. Once the paste is smooth, whisk ¼ cup of room-temperature broth into the paste. Add remaining broth and whisk and then transfer to Dutch oven. Add the bay leaf and then bring it all to a simmer for about 10 minutes to thicken. Add the ham, mustard, sour cream, bay leaf and thyme and remove from heat. Allow mixture to cool for about 10 minutes.
- While the pie filling is cooling, lay the chilled pastry on a lightly floured surface. Place your dish upside down on the pastry and cut the pastry with about a 1 inch overhang. Continue to chill pastry until you are ready to top your pie.
- Place ramekin on a cookie sheet and fill it with meat and veggie mixture, leaving about an inch clearance at the top so that the mixture can simmer in the oven without boiling over.
- Beat egg with 1 tablespoon water. Using a soft bristle pastry brush, brush egg wash over rim and about an inch down the side of your ramekin. Place chilled pastry on top of ramekin and gently adhere dough to side with the egg wash. Use more egg wash if needed. Add two one-inch slits in the center of the pie to form and X. Lightly brush egg wash over pastry dough. Bake on middle rack for about 25 minutes, or until pastry has puffed and is golden brown.