Deep-Dish Ham Pie
Submitted by inexactthought
A hearty deep-dish ham pie with cubed ham, peas, and chopped hard-boiled eggs in a creamy mustard sauce under a golden, flaky pastry crust.
YIELD
1 piePREP
10 minCOOK
40 minREADY
1 hrsThis is proper pub fare. Cubed ham, green peas, and chopped hard-boiled eggs swim in a creamy mustard sauce, all tucked under a golden pastry crust.
The sauce starts as a simple roux with a hit of ground mustard that gives the whole pie a warm, savory backbone without being overpowering.
It comes together quickly with cooked ham, so this is a brilliant way to use up leftover holiday ham or a deli counter find.
Golden, bubbly, and deeply satisfying on a cold evening.
Kitchen Tips
- Use fully cooked ham cut into generous cubes so each forkful has substance
- Thaw frozen peas before adding; they’ll cook through during baking without turning mushy
- Make sure the filling is hot when you top it with pastry; a cold filling won’t bake the crust evenly
Ingredients
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.
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