Ham Sausage Pie Recipes
EASTER MEAT PIE
This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!
Provided by PAMSTER2
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
- Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.
Nutrition Facts : Calories 726.7 calories, Carbohydrate 31.2 g, Cholesterol 193.6 mg, Fat 51.4 g, Fiber 2.2 g, Protein 33.8 g, SaturatedFat 19.9 g, Sodium 1601.6 mg, Sugar 0.7 g
HAM SAUSAGE PIE
For a lunch with friends this is the perfect meal! Is quick, easy to prepare and everyone will like it! Serve with lettuce and carrot salad. Try it! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosSUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-2').display(); }); blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });
Categories Meat, Pies, Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Cut the ham into pieces and the sausages into slices; set aside.
- In a saucepan place the olive oil, chopped onion, chopped garlic, ham, the sausage slices and season with some pepper and nutmeg. Stir with a spoon and cook over low heat about 7 to 8 minutes, stirring occasionally.
- In a bowl, whisk the béchamel and the cream.
- Preheat the oven to 180ºC / (350ºF). Grease a pie pan (approximately 24 centimeters / (9 1/2 inches)) with some butter, line with the pastry and prick the bottom with a fork. Pour the ham and sausage mixture and drizzle with the béchamel mixture. Sprinkle with grated cheese and bake until start to turn slightly golden, about 25 minutes.
- Turn off the oven and serve.
Nutrition Facts : Ham sausage pie Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 580 Total Fat 45 g(69%) Saturated Fat 14 g(70%) Cholesterol 55 mg(18%) Sodium 820 mg(34%) Total Carbohydrate 35 g(12%) Protein 11 g
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.
PAULA DEEN'S SAUSAGE PIE
Make and share this Paula Deen's Sausage Pie recipe from Food.com.
Provided by Little Bee
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°.
- In a heavy skillet over medium heat, crumble the sausage with a fork.
- Sauté the sausage until completely cooked.
- Drain off the fat, remove the sausage, and set aside.
- Melt the butter in another skillet over medium heat.
- Sauté the onions in the butter until tender.
- Add the milk and heat until steam rises, but do not boil the milk.
- Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat.
- In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper.
- Mix thoroughly and pour this into the pie crust.
- Top with cooked sausage, and bake for 30 minutes, or until set.
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HAM HOCK, SAUSAGE AND CIDER RAISED PIE - DELICIOUS.
From deliciousmagazine.co.uk
5/5 (2)Category Chicken PiesCuisine British RecipesCalories 814 per serving
- In a large, flameproof casserole, heat a glug of oil over a medium heat. Gently fry the shallots and leeks for 10 minutes, stirring occasionally. Add the mushrooms and garlic, then cook for a further 5 minutes and lightly season. Transfer the vegetables to a bowl and set aside.
- Add another glug of oil to the casserole and turn up the heat. Add the sausages and fry for 5-10 minutes, shaking often, until they start to colour. Return the veg to the pan along with the flour and stir to combine. Fry for 1-2 minutes. Add the cider, bubble to reduce for 2 minutes, then add the stock, ham hock and cream. Simmer for 10 minutes or until the sauce thickens. Season, then stir in the lemon juice and chopped herbs.
- For the pastry, put the butter and lard in a medium saucepan with 200ml cold water and bring to the boil. Meanwhile, put the flour and salt in a large heatproof bowl and make a well in the centre. Crack in the egg, then cover with the flour mixture. Pour the hot water mixture onto the flour, mixing with a table knife to bring the dough together. When it’s cool enough to handle, use your hands to knead the dough until smooth. Leave to cool, covered with a tea towel, until just warm or at room temperature.
- Wrap a third of the pastry in cling film. Roll out the rest of the pastry into a circle 30cm in diameter. Lift into a deep, 23cm diameter, loose- bottomed cake tin. Press the pastry up the sides and over the rim, making sure it’s even – it should overhang a little and have sharp corners at the bottom. Chill, uncovered, for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
HAM, SAUSAGE AND CIDER HOT WATER CRUST PIE - THE STAFF …
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- 1. For the pastry, put the butter and lard in a medium saucepan with 200ml cold water and bring to the boil – as soon as it comes to a boil and the butter and lard have melted, remove from the heat.
- 2. Put the flour and salt in a large heatproof bowl and make a well in the centre. Crack in the egg, then mix together.
- 3. Pour the hot water mixture onto the flour, mixing with a spoon to bring the dough together. When it’s cool enough to handle, use your hands to knead the dough until smooth. Leave to cool, covered with a tea towel, until just warm or at room temperature.
- 4. Wrap a third of the pastry in cling film and put to one side. Roll out the rest of the pastry into a circle approx 30cm in diameter (or larger than your cake tin). Lift into a deep, 23cm diameter, loose- bottomed cake tin.
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