Ham And Pea Hand Pies Recipes

CHEESY HAM & EGG HAND PIES

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.

HAM AND PEA SALAD

Steps:

• In a serving bowl, combine the peas, ham, cheese and onion. Pour dressing over salad; toss to coat.

HAM AND PEA HAND PIES

Steps:

• Pulse butter, 3 cups flour, and 1/2 teaspoon salt in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. With motor running, stream in 1/2 cup ice water and process, adding more water by the tablespoonful if needed, until a shaggy dough comes together and starts to form a ball around the blade (a few dry spots are okay).
• Transfer mixture to a lightly floured surface and gently knead until dough comes together completely (don't overmix). Divide dough in half, flatten each piece into a 1/2"-thick square, and wrap in plastic. Chill until cold, at least 2 hours.
• Meanwhile, cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.
• Blend oil and 1 cup peas in a food processor until smooth; season pea purée with salt and pepper.
• Mix ricotta and lemon juice in a small bowl; season with salt. Whisk egg and vinegar in another small bowl.
• Preheat oven to 375°. Let dough sit at room temperature, about 5 minutes, to soften slightly, making it easier to roll. Working with 1 square at a time, roll out dough on a lightly floured surface to about a 13x11" rectangle. Trim to 12x10", then cut into eight 5x3" rectangles. (A ruler in the kitchen is a useful thing, but if you're not that particular, eyeball it.)
• Arrange 8 rectangles on a parchmentlined rimmed baking sheet, spacing 2" apart. Spread 1 tablespoon ricotta mixture over each, leaving a 1/2" border, then spread a dollop of pea purée over ricotta. Top with ham and remaining whole peas.
• Brush borders with egg wash and top with remaining 8 rectangles of dough, pressing gently around edges to seal. Crimp with a fork. Brush tops of tarts with egg wash and make 3 slits in the center of each (for steam to escape). Sprinkle with salt and pepper and bake, rotating halfway through, until tarts are deep golden brown, 35-40 minutes. Transfer to a wire rack and let cool 15 minutes.
• Do ahead: Dough can be made 3 days ahead; keep chilled. Hand pies (without egg wash) can be formed 1 day ahead; cover and chill. Brush with egg wash just before baking.

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.

HAM AND PEA SOUP

Steps:

• Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces when cool.
• Reduce heat to medium-low and add bacon grease to the pot. Add celery and onion; cook and stir until starting to brown. Slowly pour in water; bring to a boil. Reduce heat, cover, and cook until vegetables are soft, about 1 hour.
• Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley, and white pepper; stir to combine. Add cubed ham; simmer soup for flavors to combine, about 30 minutes.
• Stir peas into the soup; cook until very tender and they start to disintegrate into the soup, about 30 minutes.

PEA & HAM POT PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry the soffrito mix in the oil until it softens and starts to turn golden, add the mushrooms and cook for a couple of mins. Add the peas and ham and cook until the peas are heated through. Stir in the cream and mustard, then turn off the heat. Season well and tip into a pie dish, ovenproof bowl or large shallow mug.
• Roll out the pastry using a little of the flour until it is larger than the top of your dish. Lightly score a criss-cross pattern into the pastry. Wet the rim of the dish with water and lift the pastry on top, pressing the pastry on to the edges of the dish.
• Cook for 20-25 mins or until the pastry is risen and golden.

CHICKEN, HAM AND PEA POTPIES

Steps:

• Prepare dough: In a small bowl, combine 3 cups flour and diced butter. Put in freezer for 10 minutes. Using a food processor, pulse mixture until it resembles coarse bread crumbs. With processor running, gradually add 2 eggs until mixture forms a ball; if necessary, add a little iced water.
• Transfer dough to a work surface and shape into four disks, making two slightly bigger than the others. Cover with plastic wrap and refrigerate while making filling.
• Prepare filling: Place a heavy-bottomed saucepan over low heat and melt butter. Whisk in 5 tablespoons flour and bouillon granules. Remove mixture from heat, and gradually whisk in milk to make smooth paste. Return pan to medium heat, and whisk constantly until simmering. Reduce heat to low; continue to whisk until sauce thickens, 2 to 3 minutes. Transfer mixture to large bowl, cover surface with dampened parchment paper; set aside to cool.
• Bring a kettle of water to a boil. Put peas in a sieve and pour boiling water over them, draining well. Mix peas, chicken and ham into cooled white sauce.
• Assemble and bake pies: Place a baking sheet in a 400-degree oven. Set aside four 1 1/4-cup pie dishes about 1 1/2 inches deep. Halve each of the bigger disks of pastry. Roll each piece to a size big enough to line base and sides of a pie dish with a generous lip of pastry hanging over edge. Spoon equal portions of filling into each shell.
• Halve remaining two pieces of dough, and roll out to make four pie lids. Dampen edges of pastry with water, and place a lid on each pie. Using a knife, trim excess pastry from around sides. Seal edges of pies with tines of a fork, and decorate as desired with leftover dough scraps. Using a pastry brush, paint pies with beaten egg. With point of a knife, cut a tiny cross in center of each pie or make small diagonal slashes.
• Place pies on baking sheet and bake until golden, 15 to 20 minutes. When pies are ready, use oven mitts to turn them upside down, remove them from their dishes and place on serving plates.