Ham And Pea Hand Pies Recipes

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry the soffrito mix in the oil until it softens and starts to turn golden, add the mushrooms and cook for a couple of mins. Add the peas and ham and cook until the peas are heated through. Stir in the cream and mustard, then turn off the heat. Season well and tip into a pie dish, ovenproof bowl or large shallow mug.
• Roll out the pastry using a little of the flour until it is larger than the top of your dish. Lightly score a criss-cross pattern into the pastry. Wet the rim of the dish with water and lift the pastry on top, pressing the pastry on to the edges of the dish.
• Cook for 20-25 mins or until the pastry is risen and golden.

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
• Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
• Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
• Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
• Serve hot and enjoy.

Steps:

• Preheat oven to 400 degrees F. In a small saucepan over medium-low heat, melt the butter. Once the butter has melted, whisk in the flour, creating a roux. Allow the roux to cook for 1-2 minutes. Whisk in the milk, nutmeg, salt and pepper. The roux will thicken as it cooks into a bechamel. Once it becomes thick enough to coat the back of a spoon, take off the heat. Set aside.
• On a lightly floured surface, roll out the thawed puff pastry until 1/8 inch thick. Cut one sheet of puff pastry into 3 equal pieces longwise. Cut each piece in half crosswise, creating 6 equal pieces. Line a baking sheet with a piece of Reynolds Wrap® Aluminum Foil. Place the pastry on the lined baking sheet and brush the edges of the pastry with the egg wash.
• On one half of the piece of puff pastry, sprinkle 1 tablespoon of cheese and top with a slice of country ham. Spread 1 tablespoon of the bechamel over the ham. Repeat with another layer of cheese and ham, and finish with one tablespoon of bechamel. Fold the remaining half of the pastry over the filling. Crimp with edges with the tines of a fork. Brush the tops with the egg wash. Cut slits on the top of the pastry to allow the steam to escape the hand pie as it bakes. Repeat with the rest of the pastry.
• Bake the hand pies for 20-25 minutes, or until golden brown on top. Immediately place on a wire rack to cool.