Ham and Leek Pies
Recipe adapted from Taste of Home
Prep Time: 40 minutes
Cook Time: 22 minutes
Makes: 4 servings
Ingredients
*ingredients available at the market
1/4 cup butter, cubed
4 cups sliced leeks (white portion only)*
1/2 pound sliced fresh mushrooms*
3 medium carrots, sliced*
1/2 cup all-purpose flour
1 1/4 cups milk
1 1/4 cups vegetable broth
1 3/4 cups cubed 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 large egg, lightly beaten*
Directions:
Preheat oven to 425 degrees.
In a large saucepan, heat the butter over medium to high heat.
Add the leeks, mushrooms and carrots; cook and stir until the vegetables are tender.
Stir in the flour until blended.
Gradually stir in the milk and broth.
Bring everything to a boil over medium heat, stirring constantly. Cook and stir until thickened; about 2 minutes.
Remove from heat; stir in ham, parsley, nutmeg and pepper.
On a lightly floured surface, unfold puff pastry; roll to 1/4-inch thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies.
Fill 4 greased 10-oz. ramekins with the leek mixture; top with pastry. Cut slits in to the pastry.
Brush tops of the pastry with egg.
Bake until golden brown, 18-22 minutes. Let stand 5 minutes before serving.
This week’s article: Honey Maple Glazed Ham and Beyond
Reminder: The Saratoga Farmers’ Market is in Wilton Mall through Saturday, April 26th. The market’s outdoor season begins at High Rock Park on Saturday, May 3rd. Hours of the outdoor market are as follows;
- Saturday Market at High Rock Park- begins May 3rd (9 am to 1 pm).
- Wednesday Market at High Rock Park – begins May 7th (3 pm to 6 pm).
The Saratoga Farmers’ Market is currently open Saturdays, 9:30 am to 1:30 pm, November through April at Wilton Mall Food Court ; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.
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