Deep-dish ham pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground mustard |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Milk |
| 1 | teaspoon | Dried minced onion |
| 2½ | cup | Cooked ham; cubed |
| 1 | cup | Frozen peas; thawed |
| 2 | Hard-boiled eggs; chopped | |
| Pastry for single-crust pie; (8 inches) | ||
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 inch square or 11x7x2" 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 F. for 25 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings. Submitted by Lucinda Walker of Somerset, PA, who says this is a delcious way to use up leftover ham. MC formatting by bobbi744@...
Recipe by: Taste of Home Magazine, February/March '97, p. 53 Posted to MC-Recipe Digest V1 #824 by Roberta Banghart <bobbi744@...> on Oct 04, 1997