Ham, Leek, and Mushroom Pot Pie

August 3, 2012 — 4 Comments

So for the last few weeks I’ve been in the US where the temperature was regularly pushing 40 (100 if you’re that way inclined), so when I came back to Sydney’s winter (not cold say for Sweden), I nevertheless started to feel like Leo at the end of Titanic and needed something aside from liquid warmth

While this isn’t necessarily the healthiest recipe, (I’ll post some healthier ones at some stage), it really does warm the cockles on a cold day

Depending upon the size of your ramekins, this will make 2 pies with some of the filling left over, I usually make it into a quick pasta the next day


1x medium brown onion

3x cloves garlic

170g ham (I find if I add more it starts to become a little too salty) (I’ve made this with spec but it can get a little chewy if you don’t render it well)

1x field mushroom

1x stick celery

1x leek

100g cheddar cheese

30g butter

1x heaped tbs flour

1/2 – 1x cup milk

1x egg

1x sheet puff pastry


Preheat oven to 200 degrees (392 degrees F)

Remove sheet of pastry from freezer

Place a saucepan on a medium heat and add butter

Once it starts to bubble, remove from heat and stir through the flour

Season, not so much salt but a healthy addition of pepper

Add 1/2 cup of milk, return to heat, and stir until it thickens

Add in grated cheese and stir in enough milk to keep the consistency thick and creamy – don’t want it dry and lumpy

Remove and set aside

In a separate pan sauté finely chopped onion, celery, and garlic in some oil

Add in ham (I ask the butcher to cut me a thick slice, they say something about a ham steak which is thick enough)

Add in leek (all of the white, some of the green)

Add in roughly chopped mushroom and cook until softened

Combine sauce, taste to see if it needs any further seasoning and set aside

Place a ramekin on your pastry sheet and cut out a circle allowing for 3 centimetres

Beat egg and add a touch of water

Coat the edge, inside and outside edges of the ramekin with the egg wash

Add the filling to the ramekin

Cover with pastry, press around the edges with the back of a knife or a fork to ensure a good seal

Egg wash the top

Make a small incision in the centre of the pastry

Place pies on a baking tray and cook for 15-20 mins until golden

Serve with a salad and fresh bread

Total time: 45 mins

Feeds: 1-2


4 responses to Ham, Leek, and Mushroom Pot Pie


    Looks delicious! I’d love to have some, even though it’s summer here.

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