Cheese and Ham Pie with Leeks and Mushrooms

When I cook a ham joint, I make a joint large enough to last for two meals. I use leftover ham in lots of different ways, such as to make pea and ham soup. This week, I created a new dish that I have mot made for my family before. It was a hit with everyone and my teenager even described it as restaurant quality. Therefore, it is a dish that I will make again and wanted to share on my website. It is a cheese and ham pie with leeks and mushrooms in the filling.

This might start a bit of a debate about what constitutes a pie; whether it should be completely encased in pastry or just have a pastry lid. Strictly speaking, I would argue that the former is true, but this recipe just has a pastry lid as it is quicker to make and I am a busy working mum. However, you can adapt this recipe by making more pastry and creating a pie that encompasses the filling with the pastry.

If you enjoy this recipe, you might also like our ham and mushroom pies, chicken and ham pie, cheese and red onion tartlets, and cheese and tomato tartlets.

Here is a simple recipe for a cheese and ham pie with leeks and mushrooms.

Preparation time: 20 minutes
Cooking time: 35minutes
Serves: 4-6
Vegetarian/ vegan: NO
Dairy-free: NO
Gluten-free: NO

Recipe for Shortcrust Pastry

• 8 oz plain flour
• 4 oz lard
• 4 oz butter
• Salt
• 1 beaten egg for glaze

Recipe for Cheese and Ham Pie with Leeks and Mushrooms

• Leftover ham- approximately three slices, shredded
• 10 button mushrooms, quartered or sliced
• I leek, finely sliced
• 4 oz cheese, grated
• 1 x 400g tin of condensed mushroom soup
• 1 cup of milk
• 2 tsp dried parsley
• 1 oz butter
• 1 tbsp olive oil
• Black pepper to season

How to Make Cheese and Ham Pie with Leeks and Mushrooms

1. Prepare the pastry using this recipe (see here) and then keep in the fridge until ready to roll.
2. Preheat the over to 180/ gas mark 4.
3. Add the butter and olive oil to a large pan and put over medium heat.
4. Then, add the sliced leeks and mushrooms to the pan and cook until softened.
5. Add the condensed soup and milk and bring to the simmer.
6. Next, add the shredded ham, parsley, cheese, and black pepper.
7. Cook for a further five minutes.
8. Transfer the mixture to a large oven dish.
9. Roll out the pastry, then cover the dish.
10. Use a pastry brush to glaze the pastry with the beaten egg.
11. Transfer the pie to the oven, then cook for 15-20 minutes or until the pie is golden brown.
12. Serve with your choice of potatoes and veg.
13. I served this with princess potatoes, broccoli and carrots.