I don’t like leftovers – I know, it’s terrible, however hear me out: growing up my mom would literally cook for 20+, always worried that an extended family member, friend or neighbor might pop in, so instead of cooking for our family of 7, it was 20+, and if we didn’t have those pop-ins, we’d be eating whatever it was for DAYS. Now I also don’t like waste, so I try to get creative, and when John wants ham, sure frittatas and omelets work – but for how long? The smallest ham you can buy is about 4lbs, and we’re 2 people. Day 2, here comes in the pie. The ham used in this recipe was cooked the night before with a mixture of riesling, whole grain Dijon, thyme, butter and shallots.
Instructions below are for making 1 large pie, however when I made this for John and I, I actually divided the mixture and puff pastry into a few smaller baking dishes I have – I wrapped and froze 1 pie prior to putting on the egg wash (I will defrost it in the fridge overnight before putting on the egg wash and baking it), the second I delivered to a friend ready for her to bake, and the third we ate with a lovely salad, and a glass of wine by the fire.
Ham, Melted Leek and Potato Pie – 6 servings
2 tablespoons unsalted butter
1 tablespoon olive oil
1 onion, diced
3 leeks, white and light green parts only, thinly sliced
1 lb potatoes (yellow or white), peeled and cubed
2 tablespoons all purpose flour
2 cups low sodium chicken stock
5 oz crème fraîche
2 tablespoons whole grain Dijon mustard
2 cups diced cooked ham
Kosher salt and freshly ground black pepper
1 sheet frozen puff pastry (such as Pepperidge Farm), defrosted per package instructions
1 egg, beaten
Fresh thyme for garnish, if desired
Heat the butter in a large sauté pan and cook the onions and leeks over low heat for 15 to 20 minutes, until tender, but not browned. Add the potatoes, and 1/4 cup of broth, cover and allow to cook until potatoes are softened, about 5-8 minutes. Increase to medium heat, stir in the flour and mix to combine, then add the remaining stock – stirring until thickened and reduced. Remove from heat.
Whisk crème fraîche and Dijon together, and stir into potato mixture along with the diced ham, mix to combine. Season to taste with salt and black pepper. Allow the mixture to cool to room temperature.
Once the mixture has cooled, spoon in to a 9×13 baking dish or deep pie dish, and place on a baking sheet. Preheat the oven to 400 F.
Lay one sheet of puff pastry on a floured surface and lightly roll into slightly larger than the surface of your baking dish. Wet the edge of the baking dish with egg yolk, and top with the puff pastry sheet. You can trim the edges, if you like, and decorate the pastry however you want – just be sure to make a few slits so the steam can escape. Brush the top and edges with the egg yolk. Season the puff pastry with black pepper and fresh thyme. You can cover your pie with cling wrap, and refrigerate until ready to bake (up to 1 day), or bake now for 30 minutes, or until the pastry is risen and golden brown.
Allow the pie to rest for 10 minutes before serving.
Bon Appétit!! Happy Cooking!!
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