Pennsylvania Dutch Ham Potpie Recipe 35

HAM POT-PIE

Steps:

• Place ham in large pot and cover with water.
• Boil to make ham broth.
• Cut ham into cubes and set aside.
• Place potatoes in broth to cook while you are mixing dough.
• In large mixing bowl, mix flour, eggs, and milk to form soft dough.
• You may need to add a little more milk.
• Roll dough to 1/8" to 1/4" thickness (depending on preference).
• Cut dough into 1" by 3" rectangles.
• Drop dough into broth one piece at a time.
• Cook until dough is done.
• Add ham.
• Salt and pepper to taste.
• Add parsley for color.

PENNSYLVANIA DUTCH HAM POTPIE RECIPE - (3/5)

Steps:

• Add ham and water to a large slow cooker. Cover and cook on low setting for 5 hours. Add remaining ingredients. Cover and cook on low setting for 2 hours longer or until vegetables are tender. About 15 minutes before serving, add potpie squares; stir. Cover and cook for 15 minutes longer, or until squares are fully cooked. Serves 6. Pot Pie Squares: In a large bowl, whisk together egg, water, and pepper. Add flour, a little at a time, until a soft dough forms. On a floured surface, roll out dough 1/4" thick. With a sharp knife, cut into 2" squares.

PENNSYLVANIA DUTCH HAM POT PIE RECIPE

Steps:

• Place ham hocks in a soup pot and cover with water. Note that the water should be double the amount of ham hocks.
• Bring to a simmer and continue simmering for roughly 3 hours until ham hocks are tender.
• While waiting, prepare your dough for the pot pie. Dust a baking sheet with flour then set aside.
• Combine the flour, milk, and eggs into a large mixing bowl. Whisk until a dough is formed.
• Dust your working area with flour, then knead the dough on it for roughly 10 minutes until smooth.
• Divide your dough in half and set it aside. Roll half of it until your dough is roughly 1 to 2 cm thick. You will need to roll the dough to achieve the necessary thickness, as the dough will constantly retract by itself.
• Once your dough has been rolled out, trim off any excess and cut into 1-inch long by 3-inches wide strips.
• Transfer your portioned strips into a dusted baking sheet, then dust your pastry strips with more flour to prevent them from sticking. Repeat with the remaining dough.
• Cover with a clean towel and set aside.
• Once your ham hocks are tender, drain from the pot and set aside to cool down at room temperature.
• Add your potatoes to the ham broth and bring this to a boil. Continue boiling for roughly 15 minutes until potatoes slide off easily from a cake tester or fork but still hold shape.
• Add your pastry strips in batches and bring to a boil. Continue boiling for roughly 10 minutes until the pastry strips double in size and are fully cooked. You may need to adjust with more water as needed.
• While waiting, peel the ham from the bone. Discard all but the ham meat.
• Once your pastry strips are cooked, add the ham meat into your soup pot and stir to combine.
• Season with salt and pepper to taste. Adjust accordingly and serve!

THICK PENNSYLVANIA DUTCH POT PIE

Steps:

• Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
• Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
• Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
• Add chicken once potatoes and noodles are tender; add roux to thicken.
• ROUX:.
• Heat small skillet on high, remove from heat.
• Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
• Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).