Ham-leek-Dijon potpies from Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique (page 209) by Holly Ricciardi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for ham stock.

  • chawkins on May 15, 2022

    I made half a recipe following the recipe exactly. It was quite a bit of work and time consuming. But the pie shells could be made ahead of time and even frozen. Suprisingly, the flakey shells held their shape very well, the assembled pies were baked in the shell without the springform pans. The crumb topping were delicious as well. There were several savory potpies in the book using the same shells, I'll be trying them soon.

  • chawkins on June 26, 2021

    I did not make the pie dough nor the garlic Parmesan crumb topping because I don't like bottom crust on potpies. I also did not make individual pies. Instead I just made the filling and topped it with store-bought puff pastry. Per direction from internet search, I substituted Dijon mustard for the Dijon mustard powder in the ratio of 1T for 1t, also used red bliss potatoes because that was what i had in the house. My husband really enjoyed this.

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