These ham and leek pies are individual portion sizes with a creamy, garlic, ham and leek filling. The creamy sauce is really what separates them from just any old ham pie. It's essentially a classic white sauce but with garlic and double cream added. I used my leftover brown sugar gammon for the ham filling, but you can buy a ready-cooked bacon joint or use leftovers of any type of ham you have cooked recently.
I used ready-made shortcrust pastry but you can, of course make your own. I recommend this recipe: Shortcrust Pastry Recipe from BBC Good Food.
The traditional enamel pie dishes with the blue edges are the ones I use for cooking my pies in. They are incredibly durable and pastry just slides off them. You can buy them in most cook shops and Lakeland sell them too: Lakeland Enamel Pie Dishes I use the 16cm ones for individual pies.
There was a tiny bit of pastry and filling left at the end so I made a handful of mini pies that I thought might make a nice lunch. I was a bit too over enthusiastic with the filling so they popped their tops and made a bid for freedom! Let's just gloss over that and say that, as long as you don't over-fill them, and you wet the edges enough, you can also use this recipe to make a big batch of mini ham and leek pies. Perfect for a buffet lunch!