Gammon and leek Pie

PennyBy Penny    

March 8, 2016

Add mixed veg or mushrooms to bulk out this pie

  • Prep: 1 hr 5 mins
  • Cook: 40 mins
  • Yields: 6 servings


400g plain flour

Pinch of salt

100g butter – chilled and cubed

100g lard – chilled and cubed

3-4 tbsp cold water to mix

Or buy ready made pastry ( I won't tell )

500g Left over cubed/shredded cooked ham or gammon

2 leeks, halved lengthways then sliced

50g butter for the leeks

25g butter

25g plain flour

300ml whole milk

1 tbsp wholegrain mustard

1tbsp Dijon mustard

1 beaten egg to glaze


1Mix the flour and salt, then add the fats and using your fingers rub until it resembles breadcrumbs, using a food processor is quicker!

2Add the cold water a tbsp. at a time until it all comes together to a dough, wrap in cling film and place in the fridge for a minimum of 30 minutes.

3Pre- heat the oven to 200c

4Next lightly sauté the leeks in the butter until soft

5Meanwhile make your white sauce by melting the butter, then add the flour and stir for about 2-3 mins

6Gradually add the milk until you get a thickish smooth sauce, season well and simmer for a few minutes

7Add to the sauce your leeks, leftover ham and stir through the mustards

8Allow the filling to cool .

9Now assemble your pie/pies. You can make one large one or individual pies it’s up to you.

10Grease your pie dish with butter

11Roll out your pastry and line the dish/dishes leaving plenty pastry for the lids. Or make pot pies just put filling in dish and top with pastry

12Add your filling, then cover with a pastry lid pinching the seams together

13Glaze with the beaten egg and with a knife slice a couple of openings to allow steam to get out

14Bake at 200c for 10 minutes, then reduce the heat to about 170 for 25-30 mins until golden and piping hot