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.
CHICKEN & HAM PIE
When you need something warm and comforting after a long day, there's nothing like a proper British pie
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
- Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
- Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
- Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.
Nutrition Facts : Calories 778 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.86 milligram of sodium
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, 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
ONION, HAM, AND CHEESE FRITTATA
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Position a rack about 8 inches from the broiler and preheat.
- Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
- Stir the onions, ham, herbs and cheese into the eggs.
- Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
- Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.
HAM AND CHEESE PIE
This pie doubles as a formal dinner or picnic dish. It is our favorite savory pie. I don't know where the original came from-somewhere down south but I have added more onion, pepper, nutmeg, cayenne and cheese. Also the original called for regular deli ham-holy salt-it just about killed us! So here you go and by the way I like it best cold.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h40m
Yield 1 large pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees Boil potato-meanwhile cook onion in butter until soft and light brown.
- In a large bowl beat potato.
- Add to this the onion, beaten egg, mustard and cloves.
- Mix well.
- Fold in ham, 1/2 of the cheese and cheese sauce.
- At this point taste to see if you need a bit of salt-most likely you won't.
- Turn into deep pastry lined pie plate.
- Top with remaining crust, crimp and seal.
- Bake on the lowest rack at 450 for 10 minutes.
- Reduce heat to 350 degrees and bake for 30 min.
- Top crust with remaining cheese and cook for about 15 min more.
- Remove and let stand for 20 minutes or chill and serve cold.
- Cheese Sauce Directions Melt butter in a medium saucepan.
- Stir in flour and spices and cook until bubbly.
- Remove from heat and gradually stir in milk.
- Return to heat and cook until thick and bubbly.
- Stir in cheese and cook until melted.
Nutrition Facts : Calories 624.6, Fat 42.9, SaturatedFat 18.8, Cholesterol 101.6, Sodium 683.6, Carbohydrate 40.7, Fiber 2, Sugar 1.8, Protein 19.6
HAM AND POTATO PIE
Make and share this Ham and Potato Pie recipe from Food.com.
Provided by BrendaM
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
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 AND ONION PIE
Delicious cheesy ham and onion pie. Great if you have leftovers.
Provided by JJOHN32
Categories Ham Recipes
Yield 10
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse meal. Gradually add water. Blend with fork until mixture forms a ball and leaves the sides of the bowl. Roll out half of the pastry on a lightly floured board to fit a deep dish 9 inch pie plate. Cover and refrigerate. Wrap remaining pastry in plastic wrap. Refrigerate.
- Saute the ham, onion, garlic, salt, and pepper in 2 tablespoons butter or margarine until tender. Cool to room temperature.
- Saute potatoes in remaining 2 tablespoons butter or margarine until crisp and tender. Season to taste with salt and pepper.
- Layer half of the cheese, ham mixture, and potatoes into the prepared crust. Repeat. Blend eggs and cream, and pour two-thirds over potatoes. Roll out remaining pastry on a lightly floured board to cover pie. Brush rim of crust with the egg and cream mixture. Top with second half of pastry. Trim and pinch edges to seal. Flute. Brush the top with remaining egg mixture, and trim with the pastry trimmings.
- Bake at 350 degrees F ( 175 degrees C) for 45 minutes, or until pie is golden.
Nutrition Facts : Calories 494.7 calories, Carbohydrate 35.2 g, Cholesterol 94.5 mg, Fat 31.9 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 14 g, Sodium 692.6 mg, Sugar 2 g
HAM AND PIEROGIES
Pan-fried ham and frozen pierogies. Easy and simple, yet filling!
Provided by anmlnrs
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
- Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
- Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
- Melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. Stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
- Mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 42.1 g, Cholesterol 79.6 mg, Fat 29.1 g, Fiber 2.7 g, Protein 24.6 g, SaturatedFat 13.1 g, Sodium 1879.2 mg, Sugar 4.4 g
HAM AND TOMATO PIE
From Southern Living April 2007. I'm saving this recipe until I have fresh tomatoes from the garden. Serve with a salad for a complete meal that comes together quickly. Notes from SL, do not use deli ham due to the moisture content. You can also use leftover ham in this recipe.
Provided by Dreamgoddess
Categories Savory Pies
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Saute the ham and onion over medium heat until the ham is brown and all the liquid evaporates.
- Brush the bottom of the pie shell with mustard.
- Sprinkle 1/2 c mozzarella over the mustard.
- Put the ham and onions evenly on top of the cheese.
- Place a single layer of tomatoes on top of the ham.
- Combine the egg and half-and-half; beat with a fork until blended.
- Pour over the tomatoes.
- Evenly sprinkle the basil, pepper and remaining cheese on top.
- Bake for 20-23 minutes or until lightly brown and set.
- Cool on a wire rack for 20 minutes before cutting into wedges to serve.
- Garnish slices with basil sprigs and sliced tomatoes if desired.
Nutrition Facts : Calories 523.9, Fat 35, SaturatedFat 12.9, Cholesterol 135.7, Sodium 515.1, Carbohydrate 24.8, Fiber 2.6, Sugar 1.8, Protein 27.1
HAM AND ONION PIE
Delicious cheesy ham and onion pie. Great if you have leftovers.
Provided by JJOHN32
Categories Ham Recipes
Yield 10
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse meal. Gradually add water. Blend with fork until mixture forms a ball and leaves the sides of the bowl. Roll out half of the pastry on a lightly floured board to fit a deep dish 9 inch pie plate. Cover and refrigerate. Wrap remaining pastry in plastic wrap. Refrigerate.
- Saute the ham, onion, garlic, salt, and pepper in 2 tablespoons butter or margarine until tender. Cool to room temperature.
- Saute potatoes in remaining 2 tablespoons butter or margarine until crisp and tender. Season to taste with salt and pepper.
- Layer half of the cheese, ham mixture, and potatoes into the prepared crust. Repeat. Blend eggs and cream, and pour two-thirds over potatoes. Roll out remaining pastry on a lightly floured board to cover pie. Brush rim of crust with the egg and cream mixture. Top with second half of pastry. Trim and pinch edges to seal. Flute. Brush the top with remaining egg mixture, and trim with the pastry trimmings.
- Bake at 350 degrees F ( 175 degrees C) for 45 minutes, or until pie is golden.
Nutrition Facts : Calories 494.7 calories, Carbohydrate 35.2 g, Cholesterol 94.5 mg, Fat 31.9 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 14 g, Sodium 692.6 mg, Sugar 2 g
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
HAM 'N' CHEESE PIE
Steps:
- In a greased 10-in. quiche dish or pie plate, layer the ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper. Place the remaining ingredients in blender in the order given; cover and process for 35-40 seconds. Pour over the meat, cheese and vegetables; do not stir. , Bake, uncovered at 350° for 30-35 minutes or until set and lightly browned. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 182 calories, Fat 12g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 529mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
HAM, CHEESE, AND ONION BAKED POTATO TOPPING
This recipe is from a great, long-gone magazine called Good Food. It is very filling and great if you are on a low-calorie diet.
Provided by Allecia
Categories Pork
Time 11m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine oil, ham, and onion in microwave-safe dish and microwave on high 1 minute.
- Sprinkle cheese over hot split baked potato and microwave 30 seconds.
- Spoon ham mixture over cheese and sprinkle with parsley.
Nutrition Facts : Calories 282, Fat 22.5, SaturatedFat 10.4, Cholesterol 59.4, Sodium 696, Carbohydrate 2.7, Fiber 0.4, Sugar 1.1, Protein 17.2
HAM POT PIE
This is my husband's all time favorite. It is a Pennsylvania Dutch treat that his mother showed me how to make and his eyes light up every time I make it. The ham, onion and potatoes create a union a pure joy and one happy man!
Provided by triciaputvin
Categories Savory Pies
Time 2h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Roll out dumpling dough until ¼" thick. Cut dough into 1/2" squares.
- Boil onion and ham in broth until it boils.
- Drop dumplings in slowly and consistently.
- Cook for 1 hours on simmer and stir constantly.
POTATO HAM OMELET PIE
As a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year's gathering. -Shelly Rynearson, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Place one square in a 10-in. quiche dish; set dish and remaining pastry aside., In a large skillet, melt butter. Add potatoes, onion, salt and pepper; cover and cook for 10-12 minutes or until potatoes are tender and golden brown, stirring occasionally. Set aside., In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in. skillet, melt 1 tablespoon butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet., Sprinkle 1 cup cheese over prepared pastry. Top with one omelet and half of the potato mixture. Layer with ham and the remaining potato mixture, cheese, omelet and puff pastry. Trim pastry to fit dish; seal and flute edges., In a small bowl, combine egg and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 628 calories, Fat 40g fat (17g saturated fat), Cholesterol 253mg cholesterol, Sodium 946mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 6g fiber), Protein 22g protein.
HAM AND ONION SPREAD
Provided by Howard Purcell
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Finely chop ham in processor. Add celery, onion, mayonnaise and relish and process just until coarse paste forms. Transfer spread to medium bowl. Season spread with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
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