Chunky Ham Pie Recipes

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.

Steps:

• Melt butter in a large skillet over medium heat; add onion. Cook 10 minutes or until onion is tender and begins to brown, stirring often.
• Cook broccoli according to package directions; drain well.
• Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
• Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham.
• Spoon ham mixture into a greased 3 1/2 quart casserole.
• Unfold piecrust onto a lightly floured surface and press out fold lines. Roll pastr to extend 3/4 inch beyond edges of casserole. Place pastry over ham mixture. Seal edges, and crimp. Cut slits in top to allow steam to escape.
• Bake, uncovered, at 400° for 45 minutes or until crust is golden.
• Let stand 10 minutes before serving.

Steps:

• Preheat oven to *425.
• Bring potatoes to a boil and cook for approximately 7 minutes. Add broccoli and continue cooking until potatoes are tender. Drain and leave in colander.
• Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli.
• In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside.
• In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.
• Pour cheese mixture over sour cream/soup mixture.
• Add ham mixture and stir everything together until combined.
• Press one of the pie crusts into a deep dish pie pan or square baking dish.
• Add filling mixture.
• Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented).
• Bake for 45-50 minutes, until crust is a nice golden brown. (I used the foil method to keep the edges of the top crust from over-browning).
• Once pie is done, brush with melted butter and sprinkle with parmesan cheese.

Steps:

• Preheat oven to 375*F.
• Heat theoil in a large pan and cook the onion and garlic for 3 to 4 minutes.
• Stir in the parsnips and carrots and cook for 4 to 5 minutes, stirring frequently.
• Add celery, sprinkle with flour, cook for a minute, mixing thoroughly.
• Add ham, then pour in the cream and the stock.
• Stir in mustard.
• Season.
• Simmer for 5 minutes until thickened, then spoon into a 2 litre pie dish.
• Allow to cool slightly.
• Use the pastry to cover the pie, cutting off any trimmings.
• Brush with milk.
• Cut out leaf shapes from the pastry trimmings and put on top of the pie.
• Brush with milk again and bake for 30 minutes until pastry is golden.