Ham, Leek & Potato Pies

By Drum Digital
16 May 2018

Preparation: 20 min | Cooking: 10 min | Baking: 30 min | Serves 4

These #JustDelicious pies are the perfect way to persuade everyone to stay indoors and keep warm. They’re also great as a grab-n-go snack or lunch treat


250g Eskort Mini Picnic Ham, finely sliced into strips

30g (2T) butter

1 large onion, finely chopped

3 leeks, finely sliced

2 large potatoes, cut into small cubes

5ml (1t) mixed herbs

30g (2T) plain flour

200ml (4/5c) chicken stock

100ml (2/5c) double cream

10ml (2t) wholegrain mustard


ground black pepper

flour for dusting

1 roll puff pastry dough, thawed

1 egg, beaten, for egg wash

nonstick spray


  • Melt the butter in a large frying pan, add the onion, leeks and potatoes and cook until soft.
  • Add the mixed herbs and flour and mix through. Stir in the stock,
  • Turn down the heat and add the cream, mustard and ham and season with pepper.
  • Cook until thickened, remove from the heat and set aside to cool.
  • Preheat the oven to 200°C and prepare a baking sheet with nonstick spray.
  • Dust a little flour on a smooth surface and lightly roll out the puff pastry.
  • Cut the dough into 4 squares.
  • On one half of each square add a generous dollop of the ham, leek and potato filling, leaving a small edge to seal the pies.
  • Fold over the other half of the dough to cover and press the edges with a fork to seal well.
  • Make a few of small slits on top of each pie and brush with the egg wash.
  • Place the pies on the baking sheet and bake for 25-30 minutes until golden brown.
  • Serve hot with a side dish of your choice.

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