Noodle pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Unbaked pastry for a 2 crust | ||
| Pie | ||
| ½ | cup | Milk |
| 2 | cups | Cooked flat noodles |
| 1 | cup | Minced baked OR |
| Boiled ham | ||
| 1 | tablespoon | Butter; cut into slivers |
| 3 | tablespoons | Sour cream |
| 3 | tablespoons | Minced onion |
| Freshly ground black pepper | ||
Directions
Line a 9 inch pie pan with pastry. Refrigerate until well chilled.
Chill pastry for the top crust. Heat milk (do not allow to boil) and pour over noodles in large bowl. Let noodles soak for 2 or 3 minutes, then place in a colander and drain off the milk. Line the chilled pastry in the pie pan with ⅓ of the drained noodles. Cover with ⅓ of the ham. Dot with 1 tsp. of the butter slivers. Add 1 tbsp. sour cream, 1 tbsp. minced onion and a generous sprinkling of pepper.
Repeat the layers twice. Cover with pastry dough and seal the edges.
Prick the surface several times with a fork. Place in a preheated 400F oven and bake 10 minutes; reduce heat to 325F and bake for 20-25 minutes or until the crust is a light golden brown. May be served hot or cold. Serves: 8 as an appetizer, 4 as an entree. Source: The Canadian Heritage Cookbook. ch