Ham Pie Food

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.

ITALIAN EASTER PIE /PIZZA RUSTICA (AKA "HAM PIE")

Steps:

• Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together.
• Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture.
• Work together well until dough forms, continue working the dough until it is elastic and smooth.
• Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume.
• When dough has risen, cut into 2 pieces.
• Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan.
• Preheat oven to 375°F.
• Prepare filling as described below (steps #19 to #22).
• After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed.
• If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge.
• (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F.
• Prepare pastry and line a 10 inch pie pan.
• Prick dough with a fork, and sprinkle with a bit of flour.
• Prepare filling as described below (steps #19 to #22).
• Pour mixture into pastry lined pie tin and cover with top crust.
• Leave about a 1/2 to 3/4-inch overhang.
• Fold dough under and back, and flute edge.
• Cut slits in top crust to allow steam to escape.
• Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water.
• In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition.
• Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture.
• Blend well.
• Fill dough lined pan with mixture.
• Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more.
• Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
• Pie can be served either warm or cold.
• Slices can be reheated in the microwave.
• For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
• Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
• Pie can be served either warm or cold.
• Slices can be reheated in the microwave.

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.

CHICKEN & HAM PIE

Steps:

• Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
• Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
• Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
• Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.

HAM PIE

Steps:

• In a large pan, boil ham and carrots for approximately 30-45 minutes, or until carrots are tender.
• Reduce heat to medium high.
• I usually make sure I have at 1/2 pan of water left once carrots are done.
• Depending on how"soupy" you want the dish to be, you can have more or less.
• In a mixing bowl, stir together 2 cups self rising flour, 1/2 tsp salt and about 3-4 tablespoons Crisco until blended. Add 3/4 cup milk and stir until doughy.
• Drop this mixture into water a small spoonful at a time to make dumplings.
• Add sweet peas and diced eggs.
• Add milk as desired to turn the broth white.
• Salt and pepper to taste, Cook an additional 5 minutes until dumplings are done.

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, 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.

HAM POT PIE

Steps:

• Roll out dumpling dough until ¼" thick. Cut dough into 1/2" squares.
• Boil onion and ham in broth until it boils.
• Drop dumplings in slowly and consistently.
• Cook for 1 hours on simmer and stir constantly.

CHICKEN AND HAM PIE

Steps:

• Roughly chop 2 shallots and 2 garlic cloves into chunks. Add to a saucepan with the milk, bay leaves and 1 tablespoon of the tarragon. Bring to the boil, remove from the heat and allow to infuse for 20 minutes. Strain the milk and discard the vegetables and herbs.
• Melt a knob of butter in another pan over a medium heat. Finely dice the remaining shallots and garlic then add to the melted butter with the chicken and the remaining tarragon. Cook until the shallots are soft and the chicken is approximately half cooked through.
• Melt 50g of butter in another pan. Add the flour and whisk into a paste to create a roux. Cook the paste for about 2 minutes. Slowly add the milk and the stock in small doses, whisking constantly. You will end up with a milky sauce that is free from lumps. Reduce down until you have a thick, creamy sauce and season with salt and pepper to taste. Mix the chicken, shallots, garlic and the ham into the sauce.
• Grease a pie dish. Roll out one sheet of the pastry and lay it over the dish. pour the filling into the pastry and brush the edges with the beaten egg. Roll out the other sheet of pastry and lay it across the top. Press down the edges to seal the pie, trim off the excess and brush the top of the pie with egg. Make a slit in the top of the pastry with a knife.
• Cook the pie in the oven (200C/180C fan assisted) for approximately 40 minutes or until the top of the pie is golden brown.

SAVORY HAM PIE

Steps:

• Saute onions and green peppers in vegetable oil, stir in flour, add soup and 1 1/3 cups milk and cook until thickened.
• Add ham and lemon juice, mix and pour into greased baking dish.
• Mix Bisquick, 2/3 cups milk, and cheese until soft dough forms.
• Drop dough by spoonfuls on top of ham mixture covering the entire top.
• Bake at 450 degrees for 15 minutes, reduce heat to 425 degrees and bake 10 minutes longer.

DEEP-DISH HAM PIE

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.

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.

TURKEY & HAM PIE

Steps:

• Pre-heat the oven to 230C/gas 8.
• Melt the butter in a saucepan large enough to hold all the meat, add the chopped onion, season with salt and pepper and sweat on a gently heat until the onions are softened.
• Toss the sliced mushrooms in a little butter in a frying pan over a high heat until golden brown (you might need to do this in two batches).
• Add the mushroom to the onions, together with the cream and stock and bring to the boil. Leave to simmer gently for several minutes until it starts to thicken, then season to taste.
• Stir in the meat leftovers, then pour into a shallow baking dish. Cover with puff pastry, sealing the edges and making a small incision in the top to let steam escape.
• Transfer to the oven and bake for 10 minutes, then turn the heat down to 200C/gas 4 and bake for a further 20 minutes.
• When the pastry is golden brown, remove from the oven and leave to cool slightly before serving.

NEXT LEVEL TURKEY & HAM PIE

Steps:

• First, make the sauce. Heat the butter in a saucepan, add the leeks and thyme and cook very gently for 10-15 mins until soft but not coloured. Stir in the flour and cook to a sandy paste, then splash in the vinegar and bubble for a moment. Pour in the stock and bring to the boil, then add the cream and simmer until you have a thick sauce. Stir through the mustard, tarragon and chopped turkey, turn off the heat and leave to cool. Set aside. Can be made a day ahead.
• To make the pastry, tip the flour into a food processor with the sage and 1 tsp salt. Add the butter and suet, and whizz to fine crumbs. With the motor running, slowly pour in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cut just over a third of the pastry and cover while you roll out the rest to line an oiled 20cm springform tin, leaving an overhang.
• Layer some sliced ham or turkey on the bottom, then spoon and spread over a thin layer of sauce and repeat the layers until you get to the top of the tin, finishing with a final layer of meat, then press down gently. Cut away another small ball of pastry from the remaining third. Roll out the larger piece until big enough to cover the pie with an overhang. Brush the edge of the pie with egg yolk, then lift on the pastry lid and press the edges to seal before trimming. Crimp all the way round. Cut a little hole in the middle of the pastry to let steam escape. Brush all over with more yolk and use the last bit of pastry to decorate the top. Can be prepared a day ahead and chilled until ready to cook.
• When you're ready to bake, heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Sit the pie on the hot sheet and bake for 45-50 mins. Leave until warm, remove from the tin and cut into thick wedges or cool and eat cold.

HAM & MASHED POTATO PIE

Steps:

• Boil and mash 4-5 small potatoes or use leftover mashed potatoes.
• Prepare fresh vegetables or use 4 cups frozen mixed vegetables. Simmer until almost tender. Drain, reserving 1/2 cup of vegetable broth.
• While potatoes and/or vegetable are cooking, chop ham.
• In a 3 quart (2.8 liter) casserole, combine soup and broth. Add ham and drained vegetables.
• Mash potatoes with garlic powder, salt, pepper, and cream cheese. Spread over top of ham and vegetable mixture. Top with shredded cheese.
• Bake at 350 degrees for 25-30 minutes, until bubbling around edges and cheese is melted.

PORK & HAM PIE

Steps:

• Bring a large pan of salted water to the boil, then boil the eggs for exactly 7½ mins. Cool in cold water, peel and set aside. Tip the pork, sausagemeat, ham, sage and onion into a large bowl. Season generously and add a few shakes of Tabasco. Mix well with your hands until completely combined. Take about 1 tbsp of the mix, shape into a small burger and fry in a pan. Taste for seasoning. Slightly over-seasoned is perfect.
• Melt a few tbsps lard, brush a 1-litre terrine dish with an even layer of the melted fat, then dust with flour. To make the pastry, tip the flour into a bowl with 2 tsp salt. Put the lard and milk into a pan with 150ml water, then heat until the lard has completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto the surface and knead until it all comes together.
• Cut a piece of baking parchment to fit the bottom and long sides of the terrine dish with some hanging over the edge. Take about two-thirds of the pastry dough and shape it into a rectangle roughly the width and length of the dish. Lay the dough into the terrine and, using your fingers, press it into the bottom, the corners and up the sides of the dish until it comes to the top and hangs over the rim a little.
• Take half the meat mixture and pat it into a shape that will fit the terrine dish, then lay it in. Use your fingers to make a trench down the middle of the meat. Trim the tops and bottoms off the eggs, lay them, in a row, along the trench, then season. Trimming the eggs like this ensures that each slice of pie will contain both egg white and yolk.
• Take the rest of the meat mixture, pat it out to a rectangle that will fit over the eggs, and press it over the top. Brush the overhang of the pastry with the beaten egg, then roll out the rest of the pastry to fit over the pie.
• Pinch edges together to fix the top. Brush top generously with egg and pierce three holes along the top. Heat oven to 200C/fan 180C/gas 6. Place pie on a baking sheet and bake for 30 mins. Lower the heat to 180C/fan 160C/gas 4, then continue to cook for another hour. Leave to cool. Carefully turn dish upside-down onto a board and use the sides of the paper to pull the pie out of the dish. If sides aren't brown enough, return it to the oven on a baking tray at 200C/fan 180C/gas 6 until coloured. Cool, then chill in the fridge.
• If you want to fill the pie with jelly, soak the gelatine in cold water and warm the stock until hot, but not simmering. Remove the gelatine from the water and squeeze to remove excess liquid, then stir into the stock to dissolve. Leave to cool to room temperature, then transfer to a squeezy bottle. Pour the jelly into one of the holes until it comes to the top. Place the pie on a dish in the fridge until the jelly has set, then repeat twice more, so the jelly has filled each hole. Leave to set in the fridge overnight.

HAM POT-PIE

Steps:

• Place ham in large pot and cover with water.
• Boil to make ham broth.
• Cut ham into cubes and set aside.
• Place potatoes in broth to cook while you are mixing dough.
• In large mixing bowl, mix flour, eggs, and milk to form soft dough.
• You may need to add a little more milk.
• Roll dough to 1/8" to 1/4" thickness (depending on preference).
• Cut dough into 1" by 3" rectangles.
• Drop dough into broth one piece at a time.
• Cook until dough is done.
• Add ham.
• Salt and pepper to taste.
• Add parsley for color.

HAM AND EGG PIE

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.

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.