Leftover Ham Recipes New Zealand: Kūmara Pie

This New Zealand-style leftover ham and kūmara pie turns cooked ham, sweet potato, peas and a creamy leek sauce into a crisp, golden-topped dinner. It is a practical way to use Christmas or weekend ham, and the filling can be adjusted to suit the vegetables and cheese already in your fridge.

Ingredients

2 tbsp (28 g) butter
1 large leek, trimmed and washed, about 1½ cups (150 g) sliced
1 medium carrot, diced, about 1 cup (130 g)
2 cups (300 g) peeled kūmara, cut into 1 cm (½ in) cubes
2 tbsp (16 g) plain flour
1½ cups (360 ml) chicken or vegetable stock, preferably lower-salt
½ cup (120 ml) whole milk
1 tsp (5 ml) Dijon mustard
1 tsp (1 g) fresh thyme leaves, or ½ tsp (0.5 g) dried thyme
¼ tsp (1.5 g) fine salt, plus more to taste
⅛ tsp (0.3 g) ground black pepper
2 cups (280 g) cooked ham, cut into bite-size cubes
1 cup (140 g) frozen peas
1 tbsp (4 g) chopped fresh parsley
1 ready-rolled puff pastry sheet, about 11 oz (320 g) and 10 in (25 cm) square, thawed if frozen
1 tbsp (15 ml) milk, for brushing the pastry

Instructions

Heat the oven to 400°F (200°C). Set a rack in the middle and lightly butter a 9-inch (23 cm) pie dish. Have the pastry thawed but still cool; if it is frozen, thaw it in the refrigerator according to the packet directions before starting. Cut the ham and vegetables into pieces of similar, bite-size size so each serving has a good mix.
Melt the butter in a large saucepan over medium heat. Add the leek and carrot and cook for 5–6 minutes, stirring often, until the leek softens and the carrot begins to lose its raw crunch. Avoid browning the leek heavily: a gentle cook keeps the sauce sweet and mild. Stir in the kūmara and cook for 1 minute.
Sprinkle the flour over the vegetables and stir for 1 minute, coating them well so the finished sauce does not taste floury. Gradually pour in the stock while stirring, then add the milk, mustard, thyme, salt and pepper. Bring the mixture to a gentle simmer, stirring the bottom of the pan, and cook for 10 minutes, or until the kūmara is just tender when pierced with a knife and the sauce has thickened.
Fold in the cooked ham and frozen peas. Simmer gently for 2 minutes, then stir through the parsley. Taste the filling and adjust the seasoning only after tasting: ham and stock can both be salty, so extra salt may not be needed. Spoon the filling into the prepared pie dish and let it stand for 10 minutes. It should still be warm, but this brief rest helps keep the pastry from softening before it goes into the oven.
Lay the pastry over the dish, leaving a little overhang. Trim excess pastry if needed, then press the edge against the rim to seal. Cut two or three small slits in the centre to let steam escape. Brush the top lightly with milk, taking care not to let liquid pool in the slits. Place the dish on a baking tray in case the filling bubbles over.
Bake for 30 minutes, until the pastry is well risen and deep golden. Check the temperature in the centre of the filling with a food thermometer without touching the dish; because this is a reheated leftover dish, USDA FSIS says the safe minimum temperature for leftovers is 165°F (74°C). If the pastry browns before the centre reaches that temperature, loosely cover it with foil and continue baking, checking again after a few minutes.
Rest the pie for 5 minutes before serving so the sauce settles slightly. Cut into six portions and serve hot. The filling will be very hot just out of the oven, so use a sturdy serving spoon and let children’s portions cool to a comfortable eating temperature.

Tips

Keep the filling thick. The sauce should coat the vegetables rather than run like soup. If it looks loose before adding ham, simmer it for another minute or two; if it becomes too thick, stir in stock a tablespoon (15 ml) at a time.
Choose the ham carefully. Leftover baked or boiled ham both work. Remove any skin, large fatty pieces or bone before measuring. If the ham is strongly smoked or salty, use unsalted stock and start with less salt.
Handle pastry while it is cool. Warm pastry can become sticky and may bake up less flaky. If it softens while you shape it, put it back in the refrigerator for 10 minutes before baking.
Use cooked kūmara, not raw leftovers of uncertain age. The recipe simmers fresh diced kūmara until just tender. If you have already-cooked kūmara, use about 2 cups (300 g), fold it in with the ham and peas, and shorten the simmer so it does not break down.

Serving Suggestions

This pie is rich and filling, so serve it with something fresh or sharp alongside. A green salad with a simple lemon or cider-vinegar dressing cuts through the buttery pastry, while steamed green beans, broccoli or cabbage make an easy warm side. For a more distinctly New Zealand-style plate, add a spoonful of beetroot relish or a tangy chutney; keep the portion modest so it complements rather than overwhelms the ham.

If you are feeding a crowd, let the pie rest for the full five minutes, then serve wedges with a large spoonful of the vegetables from the dish. For a casual supper, it works just as well straight from the baking dish with salad and bread. A small bowl of mustard on the table is useful for anyone who wants a sharper flavour. The pie is substantial enough to serve as the main course, so extra sides are optional.

Variations

Use potato instead of kūmara: Replace the kūmara with 2 cups (300 g) peeled, diced potato. It gives the filling a milder, less sweet flavour. Simmer until just tender before adding the ham; waxy potatoes hold their shape particularly well.

Add cheese: Stir ½ cup (55 g) grated mature cheddar into the sauce after taking the pan off the heat. The cheese makes the filling richer and saltier, so taste before adding more salt. A little grated cheese over the pastry is possible, but it can brown quickly; add it for only the final 10 minutes of baking.

Change the vegetables: Swap the carrot for 1 cup (120 g) diced celery, or replace some peas with 1 cup (100 g) sliced mushrooms. Cook mushrooms with the leek until their moisture has mostly evaporated, before adding flour. This keeps excess liquid from thinning the sauce.

Make individual pies: Divide the filling among six ovenproof ramekins and cut pastry rounds to cover them. Place the ramekins on a tray and begin checking after 18–22 minutes; smaller pies can brown sooner than one large pie. Check the centre of the filling reaches 165°F (74°C), the safe minimum for reheated leftovers.

For a more savoury herb profile: Use chopped rosemary or sage in place of thyme, but start with about half the amount because both can be more assertive. If you do not have fresh parsley, omit it or use 1 tsp (1 g) dried parsley; the pie will still work without it.

Storage and Reheating

Refrigerate leftover pie within 2 hours of cooking. Cover the dish or transfer portions to a sealed container; cooked leftovers keep for 3–4 days in a refrigerator set at 40°F (4°C) or colder. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months for best quality. Thaw frozen portions overnight in the refrigerator rather than on the counter.

Reheat a portion in a 350°F (180°C) oven, loosely covered with foil, until hot throughout; uncover for the last few minutes to crisp the pastry. The time depends on portion size, so check the centre with a food thermometer and reheat leftovers to 165°F (74°C). A microwave is quicker for one serving, though the pastry will soften: heat in short intervals, turning or stirring the filling if possible, and verify the centre reaches 165°F (74°C). Reheat only the amount you plan to eat.

Frequently Asked Questions

Can I make the filling ahead?
Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container for up to 1 day. When you are ready to bake, warm it in a saucepan until steaming and check that the centre reaches 165°F (74°C), then assemble with pastry and bake until the pastry is golden. Starting with warm filling helps the pie heat evenly.

Can I assemble the whole pie in advance?
It is better to store the filling and pastry separately if you want to prepare ahead, because pastry sitting on moist filling can turn soggy. Assemble just before baking. If you have already assembled it, cover and refrigerate it promptly, then bake it cold and allow extra time; check the centre reaches 165°F (74°C) before serving.

What if I do not have kūmara?
Use ordinary potato, or combine potato with pumpkin or parsnip. Keep the total amount close to 2 cups (300 g), cut the pieces small, and simmer until just tender. Pumpkin is softer and sweeter, so stir it gently and check early to prevent it breaking up into the sauce.

Can I use ham that has been frozen?
Yes, provided it was frozen and stored safely and has been thawed in the refrigerator. Drain away any liquid, then cut it into cubes and use it as directed. Do not use ham that has been left at room temperature for more than 2 hours or whose storage history is uncertain.

Why is my pastry pale or soggy underneath?
A pale top usually needs a little more oven time; continue baking while watching closely so it does not burn. A soggy base is common with a wet filling or warm, soft pastry. Simmer the sauce until thick, allow the filling to stand before topping, keep the pastry cool, and use a preheated oven. The filling is already in a pie dish, so the pastry is a lid rather than a bottom crust and should stay crisp when the sauce is properly thickened.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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