Irish Leek and Ham Pie is a traditional Irish recipe for a classic pie with a ham, and leek filling with cream. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Leek and Ham Pie.
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Traditional Irish Leek Pie is a hearty and savory dish that combines the delicate, onion-like flavour of leeks with ham and the richness of flaky pastry. Note that the pie can be made without the ham, though it is a common ingredient.
Ingredients:
For the Filling:
2 large leeks, washed and sliced into rounds
1 large onion, finely chopped
200g cooked ham, diced
2 tbsp butter
1 tbsp olive oil
Salt and freshly-ground black pepper, to taste
2 tbsp fresh parsley, chopped
2 tbsp plain flour
300ml chicken or vegetable stock
100ml double cream
For the Pastry:
1 package of store-bought puff pastry or 300g savoury shortcrust pastry
1 egg, beaten (for egg-wash)
Method:
Pre-heat your oven to 180°C.
For the Filling: Set a large frying pan over medium heat. Once hot add the butter. Once the butter is foaming add the chopped onions and cook until they become translucent (about 3–4 minutes).
Add the sliced leeks and diced ham (if using) to the pan. Fry them for an additional 5 minutes or until the leeks are tender and the ham is slightly browned around the edges.
Sprinkle the flour over the leek and ham mixture. Stir well to combine. Cook the mixture, stirring for an additional 2 minutes, until the flour is no longer raw.
Gradually add in the chicken or vegetable stock whilst stirring constantly. This will yield a thick, creamy sauce.
Stir in the double cream, chopped parsley, and season with salt and freshly-ground black pepper. Bring to a simmer and cook gently for another 27#x2013;3 minutes until the filling thickens. Take off the heat and set aside to cool.
Turn the pastry out onto a floured work surface and roll out until large enough to cover the top of the pie.
Transfer the cooled leek and ham filling into your pie dish, spreading it out evenly.
Arrange the pastry on top of of the pie dish, sealing the edges by pressing down with the tines of a fork.
Trim the pastry neatly and, if desired, cut into attractive shapes and use to decorate the top of the pie.
Brush the beaten egg over the pastry for a golden finish then use a knife to poke about 3 steam holes in the top of the pie.
Transfer to the centre of your pre-heated oven and bake for about 35–40 minutes or until the pastry is puffed and golden brown.
Remove from the oven and allow the pie to cool slightly before serving.
Slice and serve the Leek and ham Pie while it’s still warm. Accompany with colcannon.
