New Zealand Style Potato Ham Pie Recipes

HAM, CHEESE & POTATO PIE

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.

HAM AND POTATO PIE

Steps:

• Scrub potatoes, pare and slice very thin.
• Put potatoes in a large glass bowl and cover with cold water; set aside.
• Prepare pie crust mix according to package directions; wrap in plastic and set aside.
• Using a food processor or food grater, coarsely grate Cheddar cheese. Put in a small bowl; add flour and toss to mix well.
• Preheat oven to 350°F.
• Lightly grease a shallow two quart oval, round or rectangular baking dish.
• Drain potatoes thoroughly; pat dry with paper towels. Alternately layer potatoes with sliced onion, ham and cheese-flour mixture, sprinkling with garlic, salt, pepper and nutmeg as you layer.
• Pour on milk; dot with butter and set aside.
• On a lightly floured surface, roll pastry out to a 15 x 11 inch rectangle, or a 13 inch circle, depending on the size and shape of your baking dish. Gently lift pastry and place on baking dish to cover potato mixture completely.
• Turn edges of pastry under and flute decoratively with your fingers. Cut four gashes in pastry to allow steam to escape while baking.
• Mix egg yolk with one tablespoon of the half and half cream; brush over the pastry to glaze.
• Bake 60 minutes or until pstry is golden brown and potatoes are done.
• Remove from oven; pour remaining half and half cream through the vents in the top of the pastry. Let stand 15 minutes before serving.

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.

NEW ZEALAND STYLE POTATO HAM PIE

Steps:

• Cook potatoes until tender and mash until smooth. Beat in salt, pepper, nutmeg and 2 Tbl butter.
• Spread 2 rbsp butter in a 9-inch pie plate. Dust with half of bread crumbs, then cover with 1/2 of the potatoes. Arrange cheese and ham over it and cover with the remaining potatoes. Sprinkle with remaining bread crumbs and dot with remaining butter.
• Bake at 400°F for 25 minutes or until it browns. Cut into wedges.

HAM POT PIE

Steps:

• Start with the ham bone. Put it in a large stock pot.
• Cover it 1/2-3/4 up the bone with water.
• Let it simmer for as long as you can. I did mine for 5 hours but that is just because I had the time. If you have 1 hour, good for you.
• Trim off all the 'skin' and cube it up into bite size pieces.
• No measurements here.
• The more ham you have the more ham you will have in your pot pie.
• Remove the ham bone and pick it if you wish.
• Peel and cut up 2 potatoes.
• Take 1 cup of flour and 1/4 cup of water and stir it around with a fork
• You are going to make a rollable dough that is not sticky. If it is sticky add more flour. If it is dry add more water.
• Roll out the dough to about 1/8 - 1/4" thickness. Be sure to put extra flour on your work surface to avoid sticking.
• Use a pizza cutter to cut into squares.
• Add the cut up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
• The dough will puff up as it cooks and it doubles in thickness.
• Take 1/2 cup of flour and a heavy splash of water or milk to it and shake it to combine.
• Pour it in the pot pie.
• After it comes to a boil it should thicken up slightly.
• Season with salt if desired and Voila! You have made slippery pot pie.