Ham And Leek Pies Recipes

HAM AND LEEK PIE

Steps:

• Remove puff pastry from freezer to thaw.
• In a medium sauce pan, cook potatoes and carrots in boiling water until tender (5 minutes).
• Meanwhile, preheat cast iron skillet to medium heat. Melt butter and brown ham with leeks and marjoram for 5 minutes.
• Preheat oven to 350 F.
• Sprinkle flour over top of ham. Then add nutmeg and stock and blend with a fork or whisk to eliminate any lumps. Cook this mixture on medium heat for about 5 minutes to thicken, stirring frequently.
• Drain potatoes and carrots and add to skillet along with cream and mustard. Mix together.
• Unroll puff pastry and cut appropriate size to cover top of pie (can use an inverted plate of the same size).
• Top pie filling with puff pastry dough. Poke the top with a fork a few times to prevent over rising.
• Place skillet on cookie sheet to catch any drips.
• Bake for 30 minutes or until browned and bubbly.

HAM AND LEEK PIES

Steps:

• Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

HAM, LEEK AND POTATO PIE

Steps:

• Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
• Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
• Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
• The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.