Mary Berry’s Ham and Leek Pie is a comforting and delicious dish, perfect for family dinners or special occasions. Combining tender ham and sweet leeks in a creamy sauce, all topped with a golden, flaky pastry, this pie is a wonderful example of classic British cooking. The balance of flavors is ideal for those who enjoy a rich, savory meal that’s both satisfying and easy to prepare.
What is Mary Berry Ham and Leek Pie?
Mary Berry’s Ham and Leek Pie is a traditional British savory pie made with cooked ham, softened leeks, and a creamy sauce. The filling is encased in a buttery puff pastry, making the dish warm and hearty, perfect for colder days or when you need a comforting meal. This pie showcases the simplicity of well-combined ingredients and is a popular choice for a family meal.
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Why You Should Try This Recipe
- Simple yet flavorful: A perfect combination of savory ham and sweet, mild leeks.
- Comforting and hearty: Ideal for colder days when you want a warming meal.
- Family-friendly: Loved by kids and adults alike, making it a great choice for family dinners.
- Easy to make: Uses common ingredients and straightforward techniques.
- Versatile: Can be served as a main dish or part of a larger meal.
Ingredients Needed to Make Mary Berry Ham and Leek Pie
- 300g (10.5 oz) cooked ham – diced, for a savory, tender filling.
- 2 large leeks – washed and thinly sliced, for a mild, sweet flavor.
- 1 tablespoon butter – for sautéing the leeks.
- 2 tablespoons plain flour – to thicken the sauce.
- 300ml (10 fl oz) milk – for a creamy sauce base.
- 100ml (3.4 fl oz) chicken or vegetable stock – adds depth to the sauce.
- 1 tablespoon Dijon mustard – for a slight tang.
- 1 teaspoon fresh thyme leaves – for an earthy flavor.
- Salt and pepper – to taste.
- 1 sheet of ready-rolled puff pastry – for the golden topping.
- 1 egg – beaten, for brushing the pastry.
Instructions to Make Mary Berry Ham and Leek Pie
- Preheat the oven: Set the oven to 200°C (400°F) to prepare for baking.
- Cook the leeks: In a large frying pan, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes, until softened but not browned.
- Make the sauce: Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk and stock, stirring constantly until the sauce thickens. Add the Dijon mustard and thyme, and season with salt and pepper to taste.
- Add the ham: Stir the diced ham into the sauce, mixing well until everything is coated. Let the filling simmer for 2-3 minutes.
- Assemble the pie: Pour the ham and leek mixture into a casserole or pie dish. Lay the puff pastry sheet over the top, trimming any excess. Press the edges down to seal and crimp for a decorative finish. Cut a few small slits in the pastry to allow steam to escape.
- Brush with egg: Brush the pastry with the beaten egg for a golden, glossy finish.
- Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve hot: Let the pie cool for a few minutes before serving. Enjoy it with mashed potatoes, steamed vegetables, or a light salad.
What Goes Well With Mary Berry Ham and Leek Pie
- Mashed potatoes: Creamy mashed potatoes are the perfect side to complement the rich filling.
- Steamed green vegetables: Broccoli, green beans, or peas add freshness and balance.
- Carrot and parsnip mash: A sweet, earthy alternative to traditional mash.
- Gravy: Serve with extra gravy for those who like their pies saucy.
- Crisp green salad: For a lighter contrast, a fresh salad with vinaigrette pairs nicely.
Expert Tips for Making the Best Mary Berry Ham and Leek Pie
- Use cooked ham: Leftover cooked ham works perfectly for this pie, saving time and adding flavor.
- Chill the pastry: Keep the puff pastry chilled until you’re ready to use it for the best flakiness.
- Season generously: Taste the filling and adjust the seasoning to ensure a well-balanced flavor.
- Brush with egg: The beaten egg ensures a golden and crisp pastry finish.
- Let the pie cool slightly: Allowing the pie to rest for a few minutes before serving helps the filling set.
Easy Variations of Mary Berry Ham and Leek Pie
- Add cheese: Stir in some grated cheddar or Parmesan to the sauce for extra richness.
- Swap the pastry: Use shortcrust pastry for a sturdier pie, or try a gluten-free pastry for a dietary alternative.
- Include mushrooms: Add sautéed mushrooms to the filling for a deeper, earthy flavor.
- Go dairy-free: Use plant-based milk and butter for a dairy-free version.
- Add bacon: For an extra smoky flavor, add crispy bacon bits to the filling.
Best Practices to Store Mary Berry Ham and Leek Pie
- Refrigerate leftovers: Store any leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: The pie can be frozen before or after baking. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months.
- Thaw before reheating: If frozen, thaw the pie in the fridge overnight before reheating.
Best Practices to Reheat Mary Berry Ham and Leek Pie
- Oven method: Reheat the pie in the oven at 180°C (350°F) for about 15-20 minutes until warmed through.
- Microwave option: Individual slices can be reheated in the microwave, though the pastry may lose some crispness.
How Can I Make Mary Berry Ham and Leek Pie Healthier?
- Use low-fat milk: Swap full-fat milk for a lower-fat version to reduce the calorie content.
- Use lean ham: Opt for leaner cuts of ham to reduce fat content.
- Reduce butter: Cut down on the butter used for sautéing the leeks or use olive oil for a lighter option.
- Add more vegetables: Incorporate more vegetables like peas or spinach into the filling to boost the nutritional value.
- Use a lighter pastry: Choose a reduced-fat puff pastry or filo pastry for a lighter topping.
Nutrition Value (per serving)
- Calories: 400
- Protein: 20g
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 3g
Final Words
Mary Berry’s Ham and Leek Pie is the perfect combination of tender ham, sweet leeks, and a creamy sauce, all encased in golden puff pastry. This pie is a crowd-pleaser that’s ideal for family dinners or special occasions. Its simple ingredients and rich flavors make it an easy and satisfying meal that you’ll want to make again and again.
Try this recipe today for a delicious and comforting dish that brings warmth to your table!
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Mary Berry Ham And Leek Pie Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Ham and Leek Pie is a traditional British savory pie made with cooked ham, softened leeks, and a creamy sauce. The filling is encased in a buttery puff pastry, making the dish warm and hearty, perfect for colder days or when you need a comforting meal. This pie showcases the simplicity of well-combined ingredients and is a popular choice for a family meal.
Ingredients
Scale
- 300g (10.5 oz) cooked ham – diced, for a savory, tender filling.
- 2 large leeks – washed and thinly sliced, for a mild, sweet flavor.
- 1 tablespoon butter – for sautéing the leeks.
- 2 tablespoons plain flour – to thicken the sauce.
- 300ml (10 fl oz) milk – for a creamy sauce base.
- 100ml (3.4 fl oz) chicken or vegetable stock – adds depth to the sauce.
- 1 tablespoon Dijon mustard – for a slight tang.
- 1 teaspoon fresh thyme leaves – for an earthy flavor.
- Salt and pepper – to taste.
- 1 sheet of ready-rolled puff pastry – for the golden topping.
- 1 egg – beaten, for brushing the pastry.
Instructions
- Preheat the oven: Set the oven to 200°C (400°F) to prepare for baking.
- Cook the leeks: In a large frying pan, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes, until softened but not browned.
- Make the sauce: Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk and stock, stirring constantly until the sauce thickens. Add the Dijon mustard and thyme, and season with salt and pepper to taste.
- Add the ham: Stir the diced ham into the sauce, mixing well until everything is coated. Let the filling simmer for 2-3 minutes.
- Assemble the pie: Pour the ham and leek mixture into a casserole or pie dish. Lay the puff pastry sheet over the top, trimming any excess. Press the edges down to seal and crimp for a decorative finish. Cut a few small slits in the pastry to allow steam to escape.
- Brush with egg: Brush the pastry with the beaten egg for a golden, glossy finish.
- Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve hot: Let the pie cool for a few minutes before serving. Enjoy it with mashed potatoes, steamed vegetables, or a light salad.
