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Title: Deep-Dish Ham Pie Categories: Eggs, Ham, Main dishes, Bobbie - no, Peas Yield: 6 Servings 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) 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 |