Ham Leek Egg Cheese Pies
Indulge in the ultimate savory treat with these flaky, golden-brown Ham Leek Egg Cheese Pies! Perfect for breakfast, brunch, or a satisfying snack, this recipe combines buttery puff pastry with a rich and creamy filling of sautéed leeks, diced ham, sharp cheddar cheese, and a velvety egg mixture. The leeks are gently cooked in butter to bring out their natural sweetness, while the combination of eggs and cream ensures a luscious texture in every bite. Sealed with a fork for rustic charm and topped with a glossy egg wash, these individual pies bake up beautifully in just 25 minutes. Serve them warm for a crowd-pleasing dish that's as visually stunning as it is delicious. Keywords: ham leek pies, puff pastry recipe, savory breakfast pies, individual egg pies, ham cheese pastry.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 150 grams Ham
- 1 large Leeks
- 4 whole Eggs
- 1 whole Egg yolk
- 100 grams Cheddar cheese
- 60 ml Heavy cream
- 15 grams Unsalted butter
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Milk
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Finely chop the leeks and rinse them thoroughly to remove any grit. Pat them dry with a clean kitchen towel.
Melt the unsalted butter in a skillet over medium heat. Add the leeks and sauté for 5–7 minutes, or until softened. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
Dice the ham into small cubes and grate the cheddar cheese.
Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into four equal squares, yielding a total of eight squares.
Place four of the pastry squares onto the prepared baking tray. Divide the sautéed leeks, diced ham, grated cheese, and egg mixture evenly among these four squares, leaving a small border around the edges.
Brush the edges of the filled pastry squares with a little water, then place the remaining pastry squares on top. Seal the edges by pressing them together with a fork.
Whisk together the egg yolk and milk in a small bowl to make an egg wash. Brush the tops of the pies generously with the egg wash.
Using a sharp knife, make a small slit in the top of each pie to allow steam to escape during baking.
Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool slightly before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.3 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 644 mg | 50% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1437 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
