Post by wilderness on Mar 17, 2022 7:21:54 GMT -5
Ham & Leek Pie-tasty
4 Servings
Prep: 40 min. Bake: 20 min.
4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
1-1/2 cups sliced fresh carrots -I grated the carrots to be sure they were fully cooked
1/4 cup butter, cubed
1/2 cup all-purpose flour
1-1/4 cups vegetable broth
1-1/4 cups milk
1-3/4 cups diced fully cooked ham
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon ground nutmeg
Dash pepper
1 sheet frozen puff pastry, thawed
1 egg, beaten
In a large saucepan, saute the leeks, mushrooms and carrots in butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the ham, parsley, nutmeg and pepper.
On a lightly floured surface, roll puff pastry to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out four tops for pies.
Fill four greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Cut decorative shapes out of pastry scraps if desired; arrange over pies. Brush tops with egg.
Bake at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4 servings.
Nutrition Facts: 1 pie equals 713 calories, 37 g fat (15 g saturated fat), 123 mg cholesterol, 1,461 mg sodium, 72 g carbohydrate, 9 g fiber, 25 g protein.
Ham and Leek Pies published in Country Woman Christmas Annual 2008,
4 Servings
Prep: 40 min. Bake: 20 min.
4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
1-1/2 cups sliced fresh carrots -I grated the carrots to be sure they were fully cooked
1/4 cup butter, cubed
1/2 cup all-purpose flour
1-1/4 cups vegetable broth
1-1/4 cups milk
1-3/4 cups diced fully cooked ham
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon ground nutmeg
Dash pepper
1 sheet frozen puff pastry, thawed
1 egg, beaten
In a large saucepan, saute the leeks, mushrooms and carrots in butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the ham, parsley, nutmeg and pepper.
On a lightly floured surface, roll puff pastry to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out four tops for pies.
Fill four greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Cut decorative shapes out of pastry scraps if desired; arrange over pies. Brush tops with egg.
Bake at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4 servings.
Nutrition Facts: 1 pie equals 713 calories, 37 g fat (15 g saturated fat), 123 mg cholesterol, 1,461 mg sodium, 72 g carbohydrate, 9 g fiber, 25 g protein.
Ham and Leek Pies published in Country Woman Christmas Annual 2008,
