Gammon Pie Recipes

HAM AND LEEK PIE

Steps:

• Remove puff pastry from freezer to thaw.
• In a medium sauce pan, cook potatoes and carrots in boiling water until tender (5 minutes).
• Meanwhile, preheat cast iron skillet to medium heat. Melt butter and brown ham with leeks and marjoram for 5 minutes.
• Preheat oven to 350 F.
• Sprinkle flour over top of ham. Then add nutmeg and stock and blend with a fork or whisk to eliminate any lumps. Cook this mixture on medium heat for about 5 minutes to thicken, stirring frequently.
• Drain potatoes and carrots and add to skillet along with cream and mustard. Mix together.
• Unroll puff pastry and cut appropriate size to cover top of pie (can use an inverted plate of the same size).
• Top pie filling with puff pastry dough. Poke the top with a fork a few times to prevent over rising.
• Place skillet on cookie sheet to catch any drips.
• Bake for 30 minutes or until browned and bubbly.

DEEP-DISH HAM PIE

Steps:

• 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 11x7-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 425° for 25 minutes or until crust is golden brown and filling is bubbly.

HAM AND CHEESE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
• Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
• Bake in preheated oven until golden brown and set, 50 to 60 minutes.

GAMMON PIE

Steps:

• Preheat the oven to 220C/425°F.
• Heat the oil in a large pan and sauté the onion, garlic, gammon, sweetcorn and beans for three to four minutes.
• Add the flour, dill, and mustard to the pan and heat for a further one to two minutes.
• Pour in the wine, cream, milk, and cheese stirring continuously.
• Crumble in the stock cube and simmer gently for eight to ten minutes.
• Roll the puff pastry out to one to two centimeters thick, to line a serving plate. Use the plate as a template to cut around the pastry.
• Dot the pastry with a knife and place on a baking sheet. Brush the pastry with the egg yolk to glaze.
• Bake in the oven for five to six minutes, or until crisp and golden.
• Transfer the gammon mixture to a plate or bowl.
• Remove the pastry from the oven and use to top the gammon, to form a pie.
• Serve.