Northumbrian Ham and Leek Pie
Tender ham and sweet leeks in a velvety English mustard sauce, baked under a crisp, buttery shortcrust pastry lid.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •20 cm pie dish
- •frying pan
- •rolling pin
- •baking tray
- •whisk
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 32 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 26 g
- calories
- 590 kcal
Instructions
- 1
Rub the chilled diced butter into 250 g plain flour until it looks like fine breadcrumbs.
- 2
Add 3 tablespoons of cold water and bring the dough together into a smooth ball.
- 3
Wrap the dough in greaseproof paper and rest it in the fridge for 20 minutes.
- 4
Melt 25 g butter in a frying pan over medium heat on the hob.
- 5
Add the sliced leeks and fry gently for 8 minutes until soft and translucent without browning.
- 6
Stir in 25 g plain flour and cook for 1 minute to remove the raw flour taste.
- 7
Gradually whisk in the milk and double cream until you have a smooth, thick sauce.
- 8
Stir in the ham, English mustard, and black pepper, then simmer for 2 minutes.
- 9
Pour the hot filling into your pie dish and allow it to cool slightly.
- 10
Preheat your oven to 180°C fan (200°C conventional).
- 11
Roll the pastry out to 4 mm thickness and lay it carefully over the pie dish.
- 12
Trim and crimp (fold and pinch the pastry edge into a rope), brush with beaten egg, and bake for 35 minutes until golden.
Chef's tips
Wash sliced leeks in a bowl of cold water to float away any hidden soil before cooking. Let the filling cool slightly before placing pastry on top to keep the crust light and flaky. Always cut a small cross in the centre of the pastry lid to let steam escape during baking.
Ingredient substitutions
- cooked ham hock → thick-cut cooked gammon steaks
- English mustard → wholegrain mustard
- double cream → whole milk
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat in a preheated oven at 170°C fan for 15 to 20 minutes until piping hot and the crust is crisp.
Common mistakes to avoid
- •Putting raw pastry over boiling hot filling, which melts the butter and creates a soggy crust
- •Not washing the leeks thoroughly, leaving unpleasant grit in the sauce
- •Over-salting the sauce before tasting, as cooked ham often provides plenty of salt naturally
Serving suggestions
Cooked Northumbrian Ham and Leek Pie?
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