Deep-Dish Ham Pie

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Title: Deep-Dish Ham Pie
Yield: 6 Servings
Categories: Eggs, Ham, Main Dishes, Peas


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

Recipe by: Taste of Home Magazine, February/March '97, p. 53

Posted to MC-Recipe Digest V1 #824 by Roberta Banghart
on Oct 04, 1997