DEEP-DISH HAM PIE
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 411 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 1220mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
HAM & FIELD PEA POT PIE
I wanted to create a different type of Pot Pie and use up some ham left from Easter dinner. I paired the ham with Field Peas (like Black Eyed Peas) and used ingredients found in other pot pies. I used Corn Muffin Mix for a different type of crust. The results were great. I'm going to make this up for the next pot luck dinner I go to. Pair this with a nice salad for a complete meal.
Provided by J. White Harris @JWhiteH
Categories Pork
Number Of Ingredients 18
Steps:
- Melt the butter in a Dutch Oven over medium heat. Add the onion and celery and sauté until vegetables are softened.
- Stir in the flower and blend well.
- Mix the chicken broth and evaporated milk and slowly add this to the Dutch Oven along with all the spices. Heat this to a simmer while stirring until it thickens.
- Add all the vegetables and the ham to the Dutch Oven and mix thoroughly. Then turn off the heat.
- Turn on your oven and set for 400 degrees.
- Mix the Corn Muffin Mix according to the package directions. Spread this over the top of the pot pie mixture.
- Put the Dutch Oven into the heated oven and cook for 30 to 40 minutes until the Corn Muffin Mix has browned on top and the pot is bubbling.
- Remove the Pot Pie from the oven and allow it to rest about 15 minutes before eating. Enjoy.
HAM AND CHEESE POT PIE
I bought a crazy amount of boneless ham for the freezer recently because the sale was just too good to resist! I came up with the recipe as a way to utilize some of it! It came out really good! Hope you all enjoy it!
Provided by Amy H.
Categories Casseroles
Time 1h
Number Of Ingredients 11
Steps:
- 1. arrange half of pie pastry into deep dish pie plate. Bake in oven at 400 degrees for 10 minutes or until pie crust is just barely golden.
- 2. Par-boil potatoes and carrots until just barely tender, drain.
- 3. Melt 1 Tbsp. butter in skillet over medium-high heat. Add onions and ham. Saute until ham is browned and onions are soft. Remove ham and onions to a plate, set aside.
- 4. Add 1/2 stick to pan and melt butter. Stir in 1/2 cup flour, stirring constantly for a minute or two until starting to brown. Pour in 2 cups milk and shredded cheese.
- 5. Turn heat to medium. Stir liquid until thickened and smooth and cheese has completely incorporated into liquid. (About 10 minutes) Salt & pepper to taste.
- 6. Add carrots, potatoes, ham, onion, and frozen peas to liquid and mix until well combined.
- 7. Pour mixture into bottom pie pastry. Cover with top pastry and seal edges.
- 8. Brush top of pie crust with butter. Bake at 400 degrees for 35-40 minutes or until golden golden and flaky on top.
HAM, LEEK & POTATO PIE
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like
Provided by Jane Hornby
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
- Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
- Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
- Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium
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