I am willing to bet that many of you have a fair share of ham left over from the weekend. As much as I love a simple ham and mayonnaise sandwich, I do like to use the leftovers in other ways.
Here is a recipe that uses that ham in a unique and tasty way. The bottom crust is a basic pie crust while the top is puff pastry. I prefer to use homemade pastry (recipes I will get to soon), but you can certainly use store bought versions with good results. Do try to find an all-butter puff pastry. It really does make a difference. The pie crust is pre-baked and cooled in a tart pan. I make the filling as a lightened version of the original using half-and-half in lieu of heavy cream. Topped with a sheet of puff pastry and baked until golden brown, this is an excellent way to make use of leftovers. We enjoy it for dinner with a nice green salad, but it could certainly prove a welcome dish for a light lunch or brunch.
Chicken, Ham and Potato Pie
2 Tablespoons unsalted butter
1 Tablespoon extra virgin olive oil
2 medium leeks, white and light green parts thinly sliced
2 medium shallots, thinly sliced
1 small clove garlic, minced
2 medium Yukon gold potatoes (about 1 lb), peeled and cut into 1/2-inch dice
2 chicken breast fillets, cut into 1/2-inch pieces
2 cups diced ham
1 cup half-and-half
2 Tablespoons Dijon mustard
1-2 Tablespoons grainy mustard
1 Tablespoon chopped fresh flat-leaf parsley
1 Tablespoon chopped fresh chives
Kosher salt adn freshly ground black pepper
1 9-inch pie crust, homemade or store bought
1 sheet of puff pastry, homemade or store bought, thawed
1 egg, lightly beaten
In a large skillet, heat the butter and oil over medium-low heat. Add the leeks, shallots, and garlic and saute for 10 minutes or until soft and wilted.
Meanwhile, bring a medium pot of salted water to a boil. Add the potato and cook for 5 minutes. Drain well. Add the potato and chicken to the leek mixture and cook, stirring frequently, for 5 minutes. Add the ham, half-and-half, and mustard and cook for another 5 minutes until the chicken is mostly cooked and the liquid slightly thickened. Remove from the heat. Stir in the parsley and chives. Season to taste with salt and pepper; allow to cool completely.
Preheat the oven to 400 ° F. On a lightly floured work surface, roll the pie crust into a 12-inch circle. Line a 10-inch tart pan with removable bottom with the crust. Place in the freezer for 15-20 minutes or until well chilled. Place the tart pan on a rimmed baking sheet. Line the tart pan with a sheet of aluminum foil and weight with pastry weights or dried beans. Bake for 15 minutes. Remove the foil and weights. Lightly prick the bottom and sides of the crust with a fork. Return to the oven and bake for an additional 5-10 minutes or until golden; set aside.
On a lightly floured work surface, roll the puff pastry sheet slightly larger to cover the surface of the tart. Fill the partially cooked tart with the cooled filling. Top with the puff pastry, seal the edges with a fork, and trim away excess. Brush the top with the beaten egg. Using a sharp paring knife, cut a few small slits in the pastry to allow steam to escape. Bake until pastry is golden brown and filling is warm, about 20-25 minutes. Transfer to a wire rack and let rest for at least 15 minutes before serving. Carefully remove tart ring, slice and serve warm. Enjoy!
Source: Adapted from delicious., April 2007