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DEEP-DISH HAM PIE
Recipe By : Lucinda Walker (ToH Feb/Mar 97)
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 cup milk
1 teaspoon dried minced onion
2 1/2 cups cubed fully cooked ham
1 cup frozen peas -- thawed
2 hard-cooked 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-in square or 11-in x 7-in x 2-in 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 425F for 25 minutes or until crust is
golden brown and filling is bubbly.
YIELD: 6 servings
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NOTES : I always at least lightly spray my pans with a nonstick spray. I
also usually just used minced onion instead of dried minced onion.
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