Ham Pot Pie Soup Food

PENNSYLVANIA DUTCH HAM POT PIE RECIPE

Steps:

• Place ham hocks in a soup pot and cover with water. Note that the water should be double the amount of ham hocks.
• Bring to a simmer and continue simmering for roughly 3 hours until ham hocks are tender.
• While waiting, prepare your dough for the pot pie. Dust a baking sheet with flour then set aside.
• Combine the flour, milk, and eggs into a large mixing bowl. Whisk until a dough is formed.
• Dust your working area with flour, then knead the dough on it for roughly 10 minutes until smooth.
• Divide your dough in half and set it aside. Roll half of it until your dough is roughly 1 to 2 cm thick. You will need to roll the dough to achieve the necessary thickness, as the dough will constantly retract by itself.
• Once your dough has been rolled out, trim off any excess and cut into 1-inch long by 3-inches wide strips.
• Transfer your portioned strips into a dusted baking sheet, then dust your pastry strips with more flour to prevent them from sticking. Repeat with the remaining dough.
• Cover with a clean towel and set aside.
• Once your ham hocks are tender, drain from the pot and set aside to cool down at room temperature.
• Add your potatoes to the ham broth and bring this to a boil. Continue boiling for roughly 15 minutes until potatoes slide off easily from a cake tester or fork but still hold shape.
• Add your pastry strips in batches and bring to a boil. Continue boiling for roughly 10 minutes until the pastry strips double in size and are fully cooked. You may need to adjust with more water as needed.
• While waiting, peel the ham from the bone. Discard all but the ham meat.
• Once your pastry strips are cooked, add the ham meat into your soup pot and stir to combine.
• Season with salt and pepper to taste. Adjust accordingly and serve!

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

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, 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.

AU GRATIN HAM POTPIE

Steps:

• In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish., Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.

BUTTERMILK BISCUIT HAM POTPIE

Steps:

• Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

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.

HAM POT PIE SOUP

Steps:

• Put ham in about 8 cups of water. Bring to a boil, turn down and simmer gently for 4 hours.
• Remove ham, chunk it up, then return back into the broth.
• Add onions and potatoes.
• While that is simmering , mix your flour , eggs and water to make a dough. Roll out to approximately 1/4" thick on a floured surface.
• Cut into 2" squares (I use a pizza cutter).
• Add these to the pot and simmer an additional 45-60 minutes or until dough squares are done!
• You can also throw in some green beans if you like! I add them closer to the end so they don't mush up too much :).