Ham Cheese And Chive Pie Recipes

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.

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 'N' CHEESE PIE

Steps:

• In a greased 10-in. quiche dish or pie plate, layer the ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper. Place the remaining ingredients in blender in the order given; cover and process for 35-40 seconds. Pour over the meat, cheese and vegetables; do not stir. , Bake, uncovered at 350° for 30-35 minutes or until set and lightly browned. Let stand for 5 minutes before cutting.

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.

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.

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 CHEESE PIE

Steps:

• Preheat oven to 450 degrees Boil potato-meanwhile cook onion in butter until soft and light brown.
• In a large bowl beat potato.
• Add to this the onion, beaten egg, mustard and cloves.
• Mix well.
• Fold in ham, 1/2 of the cheese and cheese sauce.
• At this point taste to see if you need a bit of salt-most likely you won't.
• Turn into deep pastry lined pie plate.
• Top with remaining crust, crimp and seal.
• Bake on the lowest rack at 450 for 10 minutes.
• Reduce heat to 350 degrees and bake for 30 min.
• Top crust with remaining cheese and cook for about 15 min more.
• Remove and let stand for 20 minutes or chill and serve cold.
• Cheese Sauce Directions Melt butter in a medium saucepan.
• Stir in flour and spices and cook until bubbly.
• Remove from heat and gradually stir in milk.
• Return to heat and cook until thick and bubbly.
• Stir in cheese and cook until melted.

CHEESE, CHIVE & HAM TEAR-AND-SHARE BREAD

Steps:

• Pour the milk into a pan and add the sugar and butter. Warm gently, swirling the pan until the butter has melted. Set aside until lukewarm.
• Tip the salt, mustard, flour and yeast into a large mixing bowl and stir. Make a well in the centre, then pour in the beaten eggs and milk mixture. Swiftly mix with a wooden spoon to make a rough dough, then tip onto a lightly floured surface and knead for 10-15 mins until elastic and springy. Alternatively, knead in a stand mixer for 7-10 mins using the hook attachment. Lightly oil a large mixing bowl. Put the dough in the bowl and cover loosely with a tea towel. Leave in a warm place for 1½-2 hrs or until doubled in size.
• Knock the dough back on a lightly floured surface by lightly punching and briefly kneading it. Sprinkle over half the cheese, all of the chives and all the ham. Knead the dough until the ham and cheese are well distributed. Divide the dough into 18 equal-sized balls. Pinch the bottoms to create uniform, round balls. Line a baking sheet with baking parchment and draw a 25cm round template on the parchment (a large dinner plate works well for this). Arrange the dough balls in concentric circles in the circle you have drawn. Fill each gap with another scattering of cheese. Cover lightly. Leave for 1-1½ hrs or until the dough is risen.
• Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and use to lightly brush the dough balls. Sprinkle over most of the remaining cheese, then bake for 25 mins. Sprinkle over the last of the cheese and bake for 5 mins more. Leave to cool a little before serving warm.

HAM, CHEESE AND CHIVE PIE

Steps:

• Preheat oven to 200c 400f gas mark 6.
• Cut half of one pack of pastry and roll into a rectangle about a 20p coin of thickness (for non-english people this is about 2cm) and 28cmX28cm on a lightly floured surface.
• Lay onto a greased baking sheet and prick well with a fork.
• Bake the pastry case for about 10 or 15 mins until golden brown and and crisp. Leave to cool.
• Meanwhile melt the butter (I did this in a bowl in the microwave) and add the crushed garlic then allow to cool slightly.
• Then mix the butter/garlic with the cheese and bread crumbs.
• Scatter half the cheese mixture onto the cooked pastry base leaving a border of at least 2.5cm.
• Sprinkle over the roughly chopped ham, soured cream and chives.
• Tip the remaining cheese mixture over evenly and sprinkle with the lemon juice.
• Season with salt and pepper.
• Roll out the rest of the pastry into a size 5cm larger than the pastry base (on all sides).
• Use the beaten egg to glaze the edges of the base and then place the newly rolled pastry square over the top of the pie. Push down the edges and trim to fit then scallop the edges with a knife. Glaze the top with egg.
• Bake for around 25-30 mins until golden brown and crisp then serve.