Deep-Dish Ham Pie
Yield
1 piePrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
prepared mustard
ground |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
onions
dried, minced |
|
| 2 ½ | cups |
ham
fully cooked, cubed |
*
|
| 1 | cup |
green peas
frozen, thawed |
|
| 2 | large |
eggs
hard-cooked, chopped |
|
| Pastry | for |
pie shell (9 inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
prepared mustard
ground |
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
onions
dried, minced |
|
| 591 | ml |
ham
fully cooked, cubed |
*
|
| 237 | ml |
green peas
frozen, thawed |
|
| 2 | large |
eggs
hard-cooked, chopped |
|
|
pie shell (9 inch)
|
*
|
Directions
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 11-in x 7-in x 2-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 degrees F for 25 minutes or until crust is golden brown and filling is bubbly.
