A delightful savory pie featuring tender leeks, flavorful ham, and a creamy filling encased in a golden pastry crust.
Prepare the leeks by trimming the roots and coarse green leaves, then slicing them thinly.
Rinse the leeks thoroughly to remove any grit or dirt.
Cook the leeks gently in butter over medium heat until soft and fragrant.
Stir occasionally to prevent the leeks from browning.
Line a pie dish with one sheet of pastry, pressing it gently into the edges.
Use a fork to prick the base of the pastry to prevent it from puffing up.
Spread the cooked leeks and chopped ham evenly over the pastry base.
Ensure the filling is evenly distributed for consistent flavor.
Whisk together the eggs, cream, salt, and pepper, then pour over the filling.
Pour the mixture slowly to avoid spilling over the edges.
Cover the pie with the second sheet of pastry, sealing the edges and brushing with milk.
Cut a small slit in the center of the pastry lid to allow steam to escape.
Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until golden brown.
Check the pie halfway through baking to ensure even browning.
Let the pie cool slightly before serving warm.
This pie tastes best when served warm, allowing the flavors to meld.
