Deep-dish ham pie

6 Servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
¼ cup All-purpose flour
½ teaspoon Salt
¼ teaspoon Ground mustard
⅛ teaspoon Pepper
1 cup Milk
1 teaspoon Dried minced onion
2½ cup Cooked ham; cubed
1 cup Frozen peas; thawed
2 Hard-boiled eggs; chopped
Pastry for single-crust pie; (8 inches)

Directions

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@...

Recipe by: Taste of Home Magazine, February/March '97, p. 53 Posted to MC-Recipe Digest V1 #824 by Roberta Banghart <bobbi744@...> on Oct 04, 1997

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