HAM AND CHEESE PIE
This is a wonderful recipe for either a brunch or a refreshing dinner. The eggs, ham, cheese, and croissants give it a wonderfully rich flavor for all occasions.
Provided by CD Gundersen
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h5m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 22.5 g, Cholesterol 95.6 mg, Fat 29 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 1075.8 mg, Sugar 4.2 g
HAM AND EGG PIE
My brand new husband described this pie as his mother made it. I developed the recipe from his description and the entire family relished it throughout our 52 years of marriage.
Provided by Jini7328
Categories Savory Pies
Time 1h20m
Yield 1 pie, 2-8 serving(s)
Number Of Ingredients 5
Steps:
- Line pie plate with one crust.
- Spread half of the ham across it.
- Then spread the diced hard-boiled eggs on top of the ham.
- Spread the other half of the ham on top of the eggs.
- Pour the white sauce evenly over the ham and eggs.
- Top with the second crust-- crimping the edges tightly and cutting vent holes.
- Bake at 350 for about an hour, until the crust is golden brown.
CLASSIC HAMBURGER PIE
A classic hamburger pie recipe handed down from my mother.
Provided by rademarco
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Set aside to cool in a large bowl.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish.
- Mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. Sprinkle Cheddar cheese over the potatoes.
- Bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 31.5 g, Cholesterol 67.4 mg, Fat 10.5 g, Fiber 4.7 g, Protein 16.6 g, SaturatedFat 4.7 g, Sodium 522.6 mg, Sugar 5.6 g
CHEESY HAM & EGG HAND PIES
Provided by Ree Drummond : Food Network
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
- Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
- Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
- Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
- Serve hot and enjoy.
EGG AND BACON PIE
Egg and bacon is a match made in heaven. This pie from The Hairy Bikers is quick, easy and delicious served warm or cold.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- To make the filling, heat the oil in a large non-stick frying pan.
- Cut the bacon rashers in half and fry over a medium heat for 4-5 minutes until the fat is golden and crisp, turning them once.
- Remove the bacon from the heat and leave to cool. Place a sturdy baking tray in the oven and preheat to 190C/375F/Gas 5.
- For the pastry, pulse the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.
- Whisk the egg with a tablespoon of cold water and pour onto the flour and butter mixture with the motor running. Continue blending until the dough begins to form a ball.
- Turn the pastry out onto a lightly floured board, knead quickly into a ball and cut in half.
- Roll out one half until it is about 0.5cm/¼in thick and line a greased 23cm/9in pie plate, leaving any excess pastry overhanging the edge.
- Scatter the bacon loosely over the pastry case. Gently break six of the eggs into the pastry case, spacing them evenly between the bacon rashers.
- Beat the remaining eggs with the milk and plenty of salt and pepper.
- Slowly pour the beaten eggs into the pastry case, stopping every now and then to allow the beaten egg to find its way between the whole eggs and the bacon. Leave 2-3 tablespoons of the mixture in the bowl for glazing the top of the pie.
- Roll out the rest of the pastry to make a lid for the pie. Brush the edge of the pastry case with beaten egg and milk and gently lift the pastry lid over the filling.
- Press the edges firmly to seal, then trim. Use a fork to firmly seal the edge all the way around the pie then brush the top with the remaining beaten egg to glaze.
- Bake the pie on the preheated baking tray for 45-55 minutes until golden-brown and cooked through.
- Test by piercing the centre with a sharp knife - the filling should be just set. If it's still runny, put the pie back in the oven for a few minutes. Leave to stand for at least 15 minutes before serving.
HAM AND EGG PIE
Uses canned milk and regular milk; simple easy to put together after church. Even little kids could do this one. I'm sure you could add stuff to this recipe if you wanted.
Provided by Dienia B.
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix milk, evaporated milk, eggs, ham, and cheddar cheese together.
- Pour mixture into unbaked pie shell.
- Bake for 1 hour at 350 degrees Fahrenheit.
Nutrition Facts : Calories 385.8, Fat 25.1, SaturatedFat 10.7, Cholesterol 171.6, Sodium 672.2, Carbohydrate 20.3, Fiber 1.1, Sugar 0.3, Protein 19.2
LITTLE EGG AND HAM PIES
Make and share this Little Egg and Ham Pies recipe from Food.com.
Provided by Perfect Pixie
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180°C (350°F).
- Lightly oil or butter a 12-hole muffin tray.
- Line the base and most of the sides of each mould with a slice of ham.
- Break an egg into the ham.
- Drizzle with cream, and scatter with sea salt, pepper, parsley and parmesan.
- Bake for 15-20 minutes until the egg is just set and starting to shrink away from the sides of the tin.
- Leave to cool for 5 minutes.
- Run a knife around each mould to loosen the ham and egg, remove to a wire tray.
- Eat warm or at room temperature.
Nutrition Facts : Calories 89.5, Fat 6.4, SaturatedFat 2.4, Cholesterol 190.2, Sodium 97.7, Carbohydrate 0.5, Sugar 0.2, Protein 7
RIVIERA EGG PIE
Steps:
- Preheat oven to 425 degrees F.
- Heat oil in large skillet over medium-high heat. Add onion and saute until translucent and just golden, about 8 minutes. Remove from heat, transfer to a large bowl and allow to cool while preparing crust.
- Remove 1 of the prepared pie crusts from the refrigerator, and place in an ungreased, 9-inch pie plate. Shape the crust to fit the form of the pan with a 1/2-inch overlap around the edge.
- To the onion mixture, add the ham, spinach, cheeses, 4 eggs plus 1 yolk, salt, and pepper, and mix well. Spread mixture into prepared crust. Cover with remaining pie crust; crimp edges and score to vent. Brush with egg white and bake until golden brown, about 40 to 45 minutes. Let stand at least 15 minutes and serve warm or at room temperature.
V-TOL VEAL HAM AND EGG PIE
Steps:
- To make hot water paste, place water on heat, add lard, and bring to a boil. Mix the sifted flour with salt. Add water and lard to flour and stir until paste comes away from the edges of the bowl. Work quickly while paste is still hot. Place on board and knead until smooth.
- Cover meat with water and add parsley and mixed herbs. Cook 30 minutes. Remove meat from stock and reduce stock to 2 cups. Add gelatin and sherry to stock and allow to cool. Preheat oven to 400 degrees F.
- Roll out pastry to approximately 3/16-inch thick. Cut into shapes to fit sides, base and ends of a rectangular tin. Allow 1/2-inch shrinkage in length and width. Line sides of tin first and then drop in piece cut to fit base and press edges together. Make sure that sides are long enough to just come over rim of tin. Fill pastry case by placing a neat layer of meat in the bottom. Place whole eggs down center of mold and cover with the rest of the meat. Cover with pastry cut to fit top and crimp together using the back of a spoon. Brush with egg wash and make three steam holes in the pie. Cook for 1 hour and 20 minutes. Remove pie and while still hot place a funnel into the holes and fill with the stock- making sure stock is evenly distributed. Allow stock to settle and top up several times. Refrigerate. Accompany with green salad and decorate with parsley.
HAM, LEEK, EGG & CHEESE PIES
A quick and easy dish which can be served as a starter or for breakfast, brunch or lunch. My adaptation of a recipe Australian cook Iain Hewitson (Huey) adapted from a recipe by London food writer Jill Dupleix.
Provided by bluemoon downunder
Categories Breakfast
Time 28m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 170°-180°C.
- Heat the oil in a pan and gently sauté the leeks and garlic until tender. Season to taste (if adding salt, remember that the ham will add some saltiness).
- Cut the ham into rounds and place in deep muffin trays. Top with the leek and garlic mixture, gently pressing down, and carefully break an egg into each muffin recess.
- Top each pie with a small dollop of cream and the cheeses. Then cook the pies in the oven for about 12 minutes or until the eggs are just set.
- Leave the pies in the muffin tray for about 5 minutes before unmoulding and serving hot or cold.
Nutrition Facts : Calories 498.4, Fat 44, SaturatedFat 24.8, Cholesterol 337.7, Sodium 492.1, Carbohydrate 6.4, Fiber 0.3, Sugar 1.4, Protein 20.2
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- First, make the béchamel by melting the butter in a saucepan until it foams. Mix in the flour and gently cook over a low heat for 4-5mins, not allowing it to colour.
- Keep mixing well to avoid lumps and burning – the sauce should be quite thick. Season lightly with salt but quite generously with pepper and nutmeg.
- Pour into a container and cover with a buttered paper to avoid a crust forming. Set the béchamel aside to cool down completely.
- On a lightly floured surface, roll out half of the pastry to a rough circle, about 24cm wide. Roll out another circle about 26cm wide. Cover this one and keep it cold.
- Preheat the oven to 200C. Place the first pastry circle on a baking tray, brush the edges with beaten egg and put a spoonful of béchamel in the centre of the circle.
- Sprinkle over a little cheese, followed by some ham. Repeat these layers until all the ham, cheese and béchamel have been used up.
- Cover the filling with the other sheet of pastry and press down firmly around the edges to seal. Trim the edges neatly, brush with beaten egg and score the top with the point of a knife to decorate.
- Bake at 200C for 30mins, then turn the oven down to 180C and cook for another 15mins. Leave the pie to cool for at least 30mins before cutting into slices.
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