Ham, Leek, Egg & Cheese Pies

"A quick and easy dish which can be served as a starter or for breakfast, brunch or lunch. My adaptation of a recipe Australian cook Iain Hewitson (Huey) adapted from a recipe by London food writer Jill Dupleix."
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
Ready In:
28mins
Ingredients:
12
Yields:
6 pies
Serves:
6
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ingredients

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directions

  • Preheat oven to 170°-180°C.
  • Heat the oil in a pan and gently sauté the leeks and garlic until tender. Season to taste (if adding salt, remember that the ham will add some saltiness).
  • Cut the ham into rounds and place in deep muffin trays. Top with the leek and garlic mixture, gently pressing down, and carefully break an egg into each muffin recess.
  • Top each pie with a small dollop of cream and the cheeses. Then cook the pies in the oven for about 12 minutes or until the eggs are just set.
  • Leave the pies in the muffin tray for about 5 minutes before unmoulding and serving hot or cold.

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Reviews

  1. Wonderful little pies! We have long enjoyed the ease of baking ham and egg pies, but the additions in this version really add an extra dimension - the leeks, garlic, and parsley are a great touch. Since I only needed to serve two, I prepared them in individual small ramekins. Thanks for sharing!
     
  2. I liked this. Picky DH was, how to put it, picky.
     
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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