Ham And Cheese Pie Food

HAM AND CHEESE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
• Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
• Bake in preheated oven until golden brown and set, 50 to 60 minutes.

IMPOSSIBLE HAM/CHEESE PIE

Steps:

• Heat oven to 400ºF.
• Grease 9-inch pie plate.
• Sprinkle ham, cheese and onions in pie plate.
• Stir Bisquick mix, milk, salt, pepper and eggs until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.
• Cool 5 minutes.
• Garnish with tomato and bell pepper.

HAM-CHEESE PIE

Steps:

• Preheat oven to 375 degrees.
• Combine ham, cheese and onions or dill and place in pie shell.
• Beat eggs, milk, salt, pepper, and cayenne until frothy and pour over ham mixture.
• Bake in preheated 375 degree oven for 45-50 minutes, until set and golden brown.
• Let stand 10 minutes before serving.
• Makes 8 servings.

HAM AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
• Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
• Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
• Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

SOUTHERN HAM-AND-CHEESE PIE

Steps:

• Position a rack in the center of the oven and preheat the broiler. Whisk the eggs, 2 tablespoons water and the cayenne in a large bowl. Fold in the ham and half of the cheese.
• Heat 1 tablespoon olive oil in an ovenproof 6-to-8-inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the scallions, 1/4 teaspoon salt, and black pepper to taste; cook until soft, 4 to 5 minutes. Reduce the heat to medium low, pour in the egg mixture and stir gently with a rubber spatula to distribute the fillings. Cook until the bottom is just set, about 4 minutes. Sprinkle the remaining cheese on top, transfer to the oven and bake until puffed and golden, about 10 minutes. Let stand while you prepare the salad.
• Season the tomato with salt and black pepper and toss with the vinegar, sugar and the remaining 3 tablespoons olive oil in a bowl. Add the greens and toss. Slice the pie and serve with the salad.

SPINACH, HAM, AND CHEESE PIE (PYE OF SEVERAL THINGS)

Steps:

• Make pastry dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender until mixture resembles coarse meal, with remainder in small (pea-size) lumps. Drizzle 6 tablespoons ice water over mixture and gently stir with a fork until incorporated.
• Test mixture by gently squeezing a small handful: It should hold together. If not, add more water, 1 tablespoon at a time, stirring after each addition until incorporated. (Do not overwork.)
• Turn dough out onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to distribute fat. Form each portion of dough into a disk. Wrap separately in plastic wrap and chill until firm (1 hour) or up to 1 day.
• Prepare filling while dough chills:
• Squeeze spinach, 1 handful at a time, to extract as much moisture as possible.
• Cook half of ham, overlapping slices, in 1/4 tablespoon butter in a 12-inch heavy skillet over moderate heat, turning, until golden. Transfer to a plate and cook remaining ham in 1/4 tablespoon more butter in same manner.
• Cook onions in remaining 1 1/2 tablespoons butter in same skillet over moderately low heat, stirring, until softened. Add flour and cook, stirring, 2 minutes. Remove from heat, then stir in mustard and cool completely.
• Assemble and bake pie:
• Preheat oven to 400°F.
• Roll out 1 piece chilled dough into a 13-inch round on a lightly floured surface and fit into a 9-inch pie plate. Spread half of onions evenly in pie shell and season with pepper. Scatter half of spinach and then half of carrots on top and season with pepper. Top with half of ham and half of cheese, pressing down to compress layers. Repeat layering with remaining filling ingredients, seasoning with pepper.
• Roll out remaining dough into an 11-inch round on floured surface and place on top of pie. Trim edges of top and bottom crusts, leaving a 1/2-inch overhang, then seal edges and crimp.
• Beat egg and brush some over top crust. Cut several steam vents in center.
• Bake pie on a baking sheet in middle of oven until top is golden and pie is steaming, 50 to 55 minutes. Cool 15 minutes before serving.

HEARTY HAM PIE

Steps:

• In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350° for 45-50 minutes or until knife inserted in the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.

HAM AND CHEESE PIE

Steps:

• 1. Unroll crescent rolls and separate into eight triangles. Preheat oven to 325. Place five triangles in a 9-inch pie pan. Press pieces together to form crust. Reserve three triangles for the top crust.
• 2. Combine remaining ingredients in a large mixing bowl. Pour into crust.
• 3. Roll out each remaining triangle until longest side is 8 inches
• 4. Cut into 1/2 inch strips. Criss-cross strips over filling to form lattice top. Flute the edge.
• 5. Bake 40 to 50 minutes until knife inserted 2 inches from the edge comes out clean. Do not over bake.

HAM, LEEK & POTATO PIE

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.

HAM 'N' CHEESE PIE

Steps:

• In a greased 10-in. quiche dish or pie plate, layer the ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper. Place the remaining ingredients in blender in the order given; cover and process for 35-40 seconds. Pour over the meat, cheese and vegetables; do not stir. , Bake, uncovered at 350° for 30-35 minutes or until set and lightly browned. Let stand for 5 minutes before cutting.

HAM POT PIE WITH CHEESE AND VEGGIES

Steps:

• Heat oven to 400ºF.
• Combine first 5 ingredients. Microwave cream cheese spread in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 15 sec. Add to ham mixture; mix well. Spoon into 4 (8-oz.) ramekins.
• Unroll pie crust on lightly floured surface; roll to 12-inch circle. Cut into 4 rounds with 5-inch cookie cutter. Cut leaves from about 1/4 of the trimmings with small cookie cutter or sharp knife; discard remaining trimmings.
• Beat egg and water with fork until blended; brush onto top edges of ramekins. Top with pastry rounds; press gently onto top edges of ramekins to seal. Top with leaf cutouts; brush lightly with egg wash. Discard any remaining egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent.
• Bake 30 to 32 min. or until golden brown.

HAM, CHEESE & POTATO PIE

Steps:

• Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice.
• Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go.
• Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish - the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a salad, if you like.