In a large sauté pan, over medium – high heat, drizzle some oil and add the onion, garlic, leek carrots and thyme.
Season with salt and pepper and sauté for 2 -3 minutes until lightly coloured.
Add in the ham and cook a further 2 minutes.
Pour the white wine and cream. Bring back to the boil and simmer for a further 2-3 minutes. Remove from the heat and transfer into a ceramic or oven safe dish.
Brush the edges of the dish and cover with the puff pastry. The egg wash will help sealing the edges.
Again, brush the top with some egg wash and decorate the top if desired. With a knife or a stick, make a small incision on the middle top of the pastry to let steam escape during baking.
Place in the oven and bake for 20-35 minutes until the pastry is golden brown.
Remove from the oven and leave to cool slightly before serving.
Keyword christmas, cream, ham, irish, Kevin Dundon, leftover, pie