Deep-Dish Ham Pie
Categories: Eggs | Ham | Main dishes | Bobbie - no | PeasServes: 6 Servings
Ingredients:
- 1/4 c Butter or margarine
- 1/4 c All-purpose flour
- 1/2 ts Salt
- 1/4 ts Ground mustard
- 1/8 ts Pepper
- 1 c Milk
- 1 ts Dried minced onion
- 2 1/2 c Cooked ham; cubed
- 1 c Frozen peas; thawed
- 2 Hard-boiled eggs; chopped
- Pastry for single-crust pie;
- -(8 inches)
Instructions:
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@sojourn.com
Recipe by: Taste of Home Magazine, February/March '97, p. 53
Posted to MC-Recipe Digest V1 #824 by Roberta Banghart
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