Chunky Ham Pie Recipes

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.

CHUNKY CHICKEN & HAM CHOWDER

Steps:

• Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
• Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.

IMPOSSIBLY EASY SPICY HAM PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In food processor or blender, place egg product, water, Bisquick mix, dry milk, yogurt, Parmesan cheese, mustard and pepper sauce. Cover; process 1 minute or until smooth. In medium bowl, stir egg product mixture, Cheddar cheese, ham and chopped onions until well blended. Pour into pie plate.
• Bake 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Garnish with cherry tomatoes and sliced onions.

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.

IMPOSSIBLY EASY HAM AND CHEDDAR PIE

Steps:

• Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Sprinkle ham, cheese, onions and apple in pie plate.
• In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

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.

CHUNKY HAM POT PIE

Steps:

• Melt butter in a large skillet over medium heat; add onion. Cook 10 minutes or until onion is tender and begins to brown, stirring often.
• Cook broccoli according to package directions; drain well.
• Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
• Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham.
• Spoon ham mixture into a greased 3 1/2 quart casserole.
• Unfold piecrust onto a lightly floured surface and press out fold lines. Roll pastr to extend 3/4 inch beyond edges of casserole. Place pastry over ham mixture. Seal edges, and crimp. Cut slits in top to allow steam to escape.
• Bake, uncovered, at 400° for 45 minutes or until crust is golden.
• Let stand 10 minutes before serving.

COUNTRY HAM AND CHEDDAR MINI HAND PIES

Steps:

• Preheat oven to 400 degrees F. In a small saucepan over medium-low heat, melt the butter. Once the butter has melted, whisk in the flour, creating a roux. Allow the roux to cook for 1-2 minutes. Whisk in the milk, nutmeg, salt and pepper. The roux will thicken as it cooks into a bechamel. Once it becomes thick enough to coat the back of a spoon, take off the heat. Set aside.
• On a lightly floured surface, roll out the thawed puff pastry until 1/8 inch thick. Cut one sheet of puff pastry into 3 equal pieces longwise. Cut each piece in half crosswise, creating 6 equal pieces. Line a baking sheet with a piece of Reynolds Wrap® Aluminum Foil. Place the pastry on the lined baking sheet and brush the edges of the pastry with the egg wash.
• On one half of the piece of puff pastry, sprinkle 1 tablespoon of cheese and top with a slice of country ham. Spread 1 tablespoon of the bechamel over the ham. Repeat with another layer of cheese and ham, and finish with one tablespoon of bechamel. Fold the remaining half of the pastry over the filling. Crimp with edges with the tines of a fork. Brush the tops with the egg wash. Cut slits on the top of the pastry to allow the steam to escape the hand pie as it bakes. Repeat with the rest of the pastry.
• Bake the hand pies for 20-25 minutes, or until golden brown on top. Immediately place on a wire rack to cool.

CHUNKY HAM PIE

Steps:

• Preheat oven to 375*F.
• Heat theoil in a large pan and cook the onion and garlic for 3 to 4 minutes.
• Stir in the parsnips and carrots and cook for 4 to 5 minutes, stirring frequently.
• Add celery, sprinkle with flour, cook for a minute, mixing thoroughly.
• Add ham, then pour in the cream and the stock.
• Stir in mustard.
• Season.
• Simmer for 5 minutes until thickened, then spoon into a 2 litre pie dish.
• Allow to cool slightly.
• Use the pastry to cover the pie, cutting off any trimmings.
• Brush with milk.
• Cut out leaf shapes from the pastry trimmings and put on top of the pie.
• Brush with milk again and bake for 30 minutes until pastry is golden.