Ham Pot Pie
Have a batch of cooked ham from Christmas or Easter dinner? Transform the leftover pork into a delicious pot pie the family happily dig into.
- Serves: 4 persons
- ⅓cup carrot (peeled and cut into tiny cubes)
- ⅓cup onion (finely diced)
- ⅓cup celery (thinly sliced)
- 4tablespoons butter (plus extra for greasing)
- 4tablespoons all-purpose flour
- 2 ½cups milk
- Optional: Pinch mace
- Pinch Kosher salt
- Pinch ground black pepper
- 1cup mixed fresh vegetables (peas, beans and broccoli florets)
- 2tablespoons parsley leaves (chopped)
- 4ounces leftover ham (cubed)
- 12ounces frozen puff pastry sheet (defrosted)
- 1egg (beaten)
Step 1Gather the ingredients.
Step 2Using a little of the butter, grease either two 8 x 5 x 2- inche deep, individual pie tins or an 8 x 2-inch deep pie plate. Set aside.
Step 3Bring a cup of water to the boil in a small saucepan, add the diced carrots and cook for 3 minutes to soften them. Strain and keep to one side.
Step 4In a large saucepan, melt the butter and add the chopped onions and celery. Gently fry over medium heat and gently for 5 minutes to soften.
Step 5Add the flour to the pan and stir well, cooking for 2 minutes, then slowly adding the milk a splash at a time. Stir well between each addition.
Step 6Add the pinch of mace if using, and the salt and pepper. Stir until the sauce has thickened to the thickness of heavy cream. Add half of the beaten egg and stir well.
Step 7Add the carrots and mixed vegetables to the sauce and stir, cooking for another 5 minutes.
Step 8Remove from the heat and leave too cool. The sauce does not need to be cold, so 10 minutes should be long enough. Once cooled, add the parsley and the ham pieces.
Step 9Pre heat the oven to 400 F. Lay the pastry on a lightly-floured work surface and cut two pieces to line the tins and two for the lids, or two circles to fit the pie plate.
Step 10Line the base of your chosen serving dish with one piece of pastry and fill with the ham and vegetable sauce.
Step 11Brush the edges of your dish with the beaten egg and lay the lid over. Press lightly, then crimp the edges with your fingers or the edge of a fork to seal the pie. Cut a small hole the size of a dime into the center of each pie and then brush the surface all over with the remaining beaten egg.
Step 12Bake in the center of the heated oven for 25 to 30 minutes until the pastry is golden and risen, and the sauce is bubbling. It may bubble through the hole, but don’t worry, it adds to the character of the pie.