This ham and leek pie has a golden, shortcrust pastry lid that shatters at the fork, giving way to a creamy, savoury filling packed with tender chunks of ham and soft, sweet leeks. The sauce is thick enough to hold its shape when sliced, with a gentle mustard warmth that cuts through the richness of the cream.

What makes this version so reliable is the balance between simplicity and depth of flavour. The filling comes together in one pan, the pastry lid goes on without fuss, and the whole thing bakes to a deep, burnished amber in under an hour. It works equally well for a midweek family supper or a relaxed weekend lunch. From start to finish, it is ready in around 1 hour 20 minutes.

Ingredients

For the pastry

225g plain flour
110g cold unsalted butter, cubed
1 medium egg yolk
2 to 3 tablespoons cold water
pinch of fine salt

For the filling

30g unsalted butter
2 large leeks, trimmed, halved lengthways, and sliced into 1cm pieces
2 garlic cloves, finely chopped
30g plain flour
350ml whole milk
150ml double cream
1 teaspoon wholegrain mustard
300g cooked ham, torn or cut into rough 2cm pieces
salt and freshly ground black pepper

To finish

1 medium egg, beaten, for glazing

How to Make Mary Berry Ham And Leek Pie

Make the pastry: Tip the flour and salt into a large bowl and add the cold butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse, pale breadcrumbs. Add the egg yolk and enough cold water, one tablespoon at a time, to bring the dough together into a firm but pliable ball. Wrap the pastry in cling film and rest it in the fridge for 30 minutes, as chilling firms the fat and prevents shrinkage during baking.
Soften the leeks: Melt the butter in a wide, heavy-based saucepan over a medium-low heat. Add the leeks and garlic, then cook gently for 8 to 10 minutes, stirring occasionally, until the leeks are completely soft and collapsed but not browned.
Build the sauce: Scatter the flour over the softened leeks and stir it in thoroughly. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Gradually pour in the milk, a little at a time, stirring well after each addition to prevent lumps forming. Once all the milk is incorporated, add the double cream and stir over a medium heat until the sauce thickens to a consistency that coats the back of a spoon.
Season and add the ham: Remove the pan from the heat. Stir in the wholegrain mustard, then fold in the ham pieces. Season generously with salt and black pepper, keeping in mind that the ham itself is already salty. Pour the filling into a 1.5-litre pie dish and leave it to cool for 15 minutes before topping.
Preheat and roll the pastry: Heat the oven to 200°C (180°C fan, gas mark 6). On a lightly floured surface, roll the chilled pastry out to a thickness of around 3mm and a shape slightly larger than the top of the pie dish.
Top the pie: Brush the rim of the pie dish with a little beaten egg. Lay the pastry over the filling, pressing it firmly onto the rim to seal. Trim away any overhang with a sharp knife, then crimp the edge with a fork or your fingertips. Cut two small slits in the centre of the lid to allow steam to escape during baking, which keeps the pastry crisp rather than soggy.
Glaze and bake: Brush the pastry surface evenly with the remaining beaten egg. Place the pie on a baking tray and bake in the preheated oven for 30 to 35 minutes, until the pastry is deep golden and the filling is visibly bubbling at the steam vents.
Rest before serving: Leave the pie to rest for 5 minutes before cutting. This allows the filling to settle slightly so that it holds its shape when spooned onto plates.

Tips for the Best Ham and Leek Pie

Why is my pastry lid shrinking away from the edges of the dish?

The pastry was not rested long enough in the fridge before rolling. Cold fat contracts back into shape during baking, so if the dough is warm when it goes into the oven, it pulls away from the rim. Always chill the pastry for at least 30 minutes and avoid stretching it when you lay it over the filling.

Why is the filling runny when I cut into the pie?

The sauce needs to reach a thick, coating consistency on the hob before the pie goes into the oven. If the milk was added too quickly, the flour cannot absorb it evenly and the sauce stays thin. Let the filling cool slightly in the dish before topping it, as a very hot filling can make the pastry base sweat and loosen.

How do I stop the pastry from going soggy on the bottom?

This recipe uses a top-crust-only pie, which avoids the common problem of a wet base entirely. Make sure the filling has cooled for at least 15 minutes before the pastry lid goes on, and always bake the pie on a preheated baking tray so the base of the dish gets direct heat.

Why is my pastry pale and soft instead of golden and crisp?

An uneven or thin egg glaze is usually the cause. Apply the beaten egg in a single, generous, even layer using a pastry brush, and do not miss the edges near the crimped border. A fan oven set to 180°C produces a more consistent colour than a conventional setting at the same temperature.

Why does my leek filling taste bland?

Leeks need adequate time and heat to release their natural sweetness. If they are added to the sauce before they are fully softened, they give a raw, sharp flavour. Cook them gently in butter until completely collapsed before adding the flour, and season the finished filling assertively, as the pastry and cream both need salt to bring the dish into balance.

Serving Suggestions

Serve with a heap of buttery mashed potato to soak up the creamy filling from the dish.
Spoon alongside steamed tenderstem broccoli or green beans for a balanced plate with a bit of crunch and colour.
Pair with a simple dressed watercress salad for a lighter, sharper contrast to the richness of the pie.
Offer with pickled red cabbage or a small spoonful of wholegrain mustard on the side for those who enjoy a bit of acidity.
Plate individual portions with a slice of crusty bread to scoop up any sauce left in the dish.

Storage

Room Temperature

Store any leftover pie in an airtight container at room temperature for no longer than 2 hours before refrigerating or freezing.

Refrigerator

Cover the pie dish tightly with foil or transfer portions to an airtight container and refrigerate for up to 3 days. Reheat individual portions in the oven at 180°C (160°C fan) for 15 to 20 minutes until piping hot throughout, which helps the pastry regain some of its crispness.

Freezing

Allow the pie to cool completely, then wrap the whole dish or individual slices tightly in cling film followed by a layer of foil, and freeze for up to 2 months. Defrost overnight in the fridge before reheating in the oven at 180°C (160°C fan) for 20 to 25 minutes until thoroughly heated through.

Nutrition

Calories: 540 kcal
Carbohydrates: 38g
Protein: 22g
Fat: 33g
Saturated Fat: 19g
Sodium: 820mg

Nutrition values are estimates and may vary depending on the specific ingredients used and the size of each portion.

FAQs

Can I use shop-bought shortcrust pastry instead of making my own?

Yes, ready-made shortcrust pastry works well here. Use a 320g block or sheet, roll it to around 3mm thickness, and follow the same glazing and baking instructions. The result will be slightly less flaky than homemade, but it saves considerable time on a busy day.

Can I make this ham and leek pie ahead of time?

The filling can be made up to a day in advance and stored covered in the fridge. Assemble the pie with the pastry lid on the day of baking, as the pastry can turn soft if it sits on top of the filling for too long before going into the oven.

Can I use smoked ham instead of plain cooked ham?

Smoked ham works very well and adds a deeper, slightly woody flavour to the filling. Be cautious with additional salt when using smoked ham, as it tends to be more heavily cured and saltier than unsmoked varieties.

What size pie dish works best for this recipe?

A 1.5-litre oval or round pie dish is the ideal size for this quantity, which serves 4 generous portions. A dish that is too large will leave the filling spread too thin, and the pastry lid may droop before it sets in the oven.

Can I add other vegetables to the filling?

Finely diced celery or small frozen peas can be stirred in alongside the ham without changing the overall balance of the dish. Add celery with the leeks so it softens fully, and stir peas in at the very end off the heat so they keep their colour and texture.

Conclusion

This Mary Berry ham and leek pie is a deeply satisfying, all-in-one dish that delivers a creamy, flavourful filling beneath a crisp, golden pastry lid. The steps are straightforward enough for a confident beginner, and the result is substantial enough to serve as a proper centrepiece meal. This recipe serves 4 people generously from a single 1.5-litre pie dish.

Give this recipe a go and share how it turned out in the comments below. Whether you made it exactly as written or added your own touches to the filling, it is always helpful to hear what worked well. If you enjoyed this, you might also like the Mary Berry banana chocolate chip muffins recipe for a sweet bake to follow.