IMPOSSIBLY EASY HAM AND CHEDDAR PIE
Ham, Cheddar and apple make a delicious Bisquick® main-dish pie to serve morning, noon or night.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 115 mg, Fiber 0 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 1/2 g
HAM AND CHEESE PIE
This is a wonderful recipe for either a brunch or a refreshing dinner. The eggs, ham, cheese, and croissants give it a wonderfully rich flavor for all occasions.
Provided by CD Gundersen
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h5m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 22.5 g, Cholesterol 95.6 mg, Fat 29 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 1075.8 mg, Sugar 4.2 g
HEARTY HAM PIE
I've been making this pie for a few years now. I like to vary the vegetables and meat depending on what I have on hand. I've made it with leftover turkey, sausage and lamb roast. In summer, it's a perfect brunch meal with a salad; in winter, add a loaf of homemade bread for a great dinner.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 460 calories, Fat 30g fat (14g saturated fat), Cholesterol 218mg cholesterol, Sodium 864mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
DEEP-DISH HAM PIE
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 411 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 1220mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
HAM POT PIE
Steps:
- Gather the ingredients.
- Using a little of the butter, grease either two 8 x 5 x 2- inche deep, individual pie tins or an 8 x 2-inch deep pie plate. Set aside.
- Bring a cup of water to the boil in a small saucepan, add the diced carrots and cook for 3 minutes to soften them. Strain and keep to one side.
- In a large saucepan, melt the butter and add the chopped onions and celery. Gently fry over medium heat and gently for 5 minutes to soften.
- Add the flour to the pan and stir well, cooking for 2 minutes, then slowly adding the milk a splash at a time. Stir well between each addition.
- Add the pinch of mace if using, and the salt and pepper. Stir until the sauce has thickened to the thickness of heavy cream. Add half of the beaten egg and stir well.
- Add the carrots and mixed vegetables to the sauce and stir, cooking for another 5 minutes.
- Remove from the heat and leave too cool. The sauce does not need to be cold, so 10 minutes should be long enough. Once cooled, add the parsley and the ham pieces.
- Pre heat the oven to 400 F. Lay the pastry on a lightly-floured work surface and cut two pieces to line the tins and two for the lids, or two circles to fit the pie plate.
- Line the base of your chosen serving dish with one piece of pastry and fill with the ham and vegetable sauce.
- Brush the edges of your dish with the beaten egg and lay the lid over. Press lightly, then crimp the edges with your fingers or the edge of a fork to seal the pie. Cut a small hole the size of a dime into the center of each pie and then brush the surface all over with the remaining beaten egg.
- Bake in the center of the heated oven for 25 to 30 minutes until the pastry is golden and risen, and the sauce is bubbling. It may bubble through the hole, but don't worry, it adds to the character of the pie.
Nutrition Facts : Calories 752 kcal, Carbohydrate 59 g, Cholesterol 103 mg, Fiber 3 g, Protein 21 g, SaturatedFat 14 g, Sodium 715 mg, Sugar 11 g, Fat 49 g, ServingSize Serves 2 - 4, UnsaturatedFat 0 g
CHEESY HAM & EGG HAND PIES
Provided by Ree Drummond : Food Network
Time 50m
Yield 6 pies
Number Of Ingredients 9
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, CHEESE & POTATO PIE
Craving comfort food? Try this easy ham, cheese and potato pie, which you can make with just five ingredients. Make a family meal of it by serving with a green salad
Provided by Cassie Best
Categories Dinner, Supper
Time 1h5m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice.
- Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go.
- Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish - the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a salad, if you like.
Nutrition Facts : Calories 854 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
ITALIAN EASTER PIE /PIZZA RUSTICA (AKA "HAM PIE")
There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easter Pie and Ham Pie are just a few.) Some versions include hard boiled eggs in the filling along with the meat and cheeses, this one does not. Here is my family's version which I still make every Easter. The pastry we've always used for the crust is more like a bread dough (yeast risen), however your favorite pie crust recipe may be used as well. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust. Note: The 2nd ingredient for the yeast dough crust should be leaf lard (or butter). Recipezaar will not accept the correction and insists on listing it as "leaves lard".
Provided by Dee514
Categories Savory Pies
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together.
- Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture.
- Work together well until dough forms, continue working the dough until it is elastic and smooth.
- Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume.
- When dough has risen, cut into 2 pieces.
- Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan.
- Preheat oven to 375°F.
- Prepare filling as described below (steps #19 to #22).
- After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed.
- If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge.
- (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F.
- Prepare pastry and line a 10 inch pie pan.
- Prick dough with a fork, and sprinkle with a bit of flour.
- Prepare filling as described below (steps #19 to #22).
- Pour mixture into pastry lined pie tin and cover with top crust.
- Leave about a 1/2 to 3/4-inch overhang.
- Fold dough under and back, and flute edge.
- Cut slits in top crust to allow steam to escape.
- Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water.
- In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition.
- Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture.
- Blend well.
- Fill dough lined pan with mixture.
- Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more.
- Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- Pie can be served either warm or cold.
- Slices can be reheated in the microwave.
- For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
- Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- Pie can be served either warm or cold.
- Slices can be reheated in the microwave.
Nutrition Facts : Calories 1295.5, Fat 82.5, SaturatedFat 34.2, Cholesterol 304.3, Sodium 2181.5, Carbohydrate 70.2, Fiber 2.5, Sugar 2.1, Protein 64.8
MACARONI AND CHEESE HAM PIE
Serve your family this savory baked pie made using ham, cheese, macaroni and Original Bisquick® mix - a delicious Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass deep-dish pie plate with cooking spray.
- In large bowl, mix 2 cups of the cheese, the ham and uncooked macaroni. Spread in pie plate.
- In blender, place milk and eggs. Cover; blend on medium speed until smooth. Add Bisquick mix and salt; blend until smooth. Pour over mixture in pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 470, Carbohydrate 30 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1 g
HAM, LEEK & POTATO PIE
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like
Provided by Jane Hornby
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium
HAM BONE POT PIE
Steps:
- Add ham bone and water to pot to make ham broth.
- Mix dry ingredients, work in crisco as you would pie dough (food processor). Add milk - dough should be soft.
- Roll a little thicker than pie crust and cut into 1" squares and drop into boiling ham broth a few at a time so boiling doesn't stop. Cook 20 mins without cover and then 20 mins with cover.
HAM-CHEESE PIE
This great quiche recipe is from The Collector's Cookbook (tear-out) of Woman's Day magazine, April 1975 edition. It is a great way to use leftover ham, and makes an easy brunch dish.
Provided by KerfuffleUponWincle
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Combine ham, cheese and onions or dill and place in pie shell.
- Beat eggs, milk, salt, pepper, and cayenne until frothy and pour over ham mixture.
- Bake in preheated 375 degree oven for 45-50 minutes, until set and golden brown.
- Let stand 10 minutes before serving.
- Makes 8 servings.
Nutrition Facts : Calories 254.1, Fat 15.9, SaturatedFat 6.8, Cholesterol 106.3, Sodium 242.8, Carbohydrate 13.4, Fiber 0.7, Sugar 1.2, Protein 13.9
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