Ham Field Pea Pot Pie Recipes

HAM POT PIE

Steps:

• Preheat oven to 425 degrees.Place potatoes in a small saucepan. Cover with water and bring to a boil. Simmer for 5 to 8 minutes to soften. Drain.
• Melt butter in a large skillet. Add onion and cook for 3 to 4 minutes.
• Add salt, pepper, thyme, and poultry seasoning.
• Sprinkle flour into skillet and cook and stir for 1 minute.
• Gradually whisk in chicken broth and then milk. Add corn and potatoes. Let mixture simmer for several minutes to thicken.
• Stir in ham. Check for seaosning and add more salt and pepper if desired.
• Fit one piecrust into the bottom of a deep dish 9-inch pie pan. Pour in filling.
• Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
• Brush the top with egg mixture. Cut 3 or 4 slits with a knife in the middle to let steam escape.
• Place on a baking sheet and bake for 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.

HAM POT PIE

Steps:

• Preheat oven to 375 degrees F. In a large saucepan, combine the cut potatoes, carrots, and peas. Cover with 2 cups chicken stock and then boil for 10-15 minutes or until potatoes are fork tender. Remove from heat, drain and set aside.
• In a large saucepan over medium heat, add the olive oil. Once shimmering, add in the onion and cook for 2-3 minutes and then add in the garlic. Cook for 30 seconds and then add in the celery. Stir until soft and translucent. Transfer this mixture right on top of the other veggies. Return the saucepan and add in the butter. Once melted, whisk into the flour and whisk for 3-4 minutes until the mixture is a light brown (adds tons of flavor). Season with salt and pepper to taste, celery seed, Italian seasoning, thyme, and Italian parsley. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach your desired consistency). Add the corn and cubed ham to the other veggies and then combine the veggies with the sauce. Stir until combined. Taste and adjust seasonings (add more salt/pepper/spices as needed to preference).
• Place one of the pie crusts in a 9" pie pan (use a deep-dish pie pan if you have one) and lightly brush with egg whites. Bake in the oven for about 5 minutes, remove, and pour in the sauce/veggie mix. Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.
• Serve if desired with fresh thyme/and or parsley.

HAM POT PIE RECIPE

Steps:

• Preheat the oven to 425-degrees F and butter a 9×13 baking dish.
• Peel and dice the potatoes and carrots.
• Boil the potatoes and carrots for 5-8 minutes. Drain and set aside.
• In a large skillet, melt the butter, and cook the onions and garlic until tender.
• After that, whisk in the flour.
• Continue whisking as you add the chicken stock and milk to make the roux.
• Season the mixture with salt, pepper and tarragon OR thyme.
• Mix all the vegetables and ham into the roux. Taste for seasoning.
• Pour half of the ham pot pie filling into the bottom of the buttered baking dish.
• Sprinkle half the cheddar cheese on top.
• Add the rest of the filling and top with the remaining cheese.
• Unroll the puff pastry on top of the filling and tuck the edges until.
• Bake for 20-25 minutes until the puff pastry is golden brown and the filling is hot and bubbly.

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.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

BLACK-EYED PEA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.
• Place remaining 1 tablespoon of olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly.
• Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.
• Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry.
• Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
• Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.