Best 4 Little Egg And Ham Pies Recipes
Indulge in the delectable medley of flavors and textures presented by Little Egg and Ham Pies, a culinary delight that promises a symphony of taste in every bite. These delightful pastries, crafted with a flaky, golden crust and a savory filling of fluffy scrambled eggs, smoky ham, and a hint of cheese, offer a delightful balance of richness and lightness. Perfectly sized for a quick meal or a satisfying snack, these pies are guaranteed to tantalize your taste buds and leave you craving more.
This comprehensive guide presents a curated collection of recipes, each offering a unique take on the classic Little Egg and Ham Pie. From traditional variations that stay true to the beloved original to innovative twists that introduce unexpected flavors and ingredients, these recipes cater to a wide range of preferences. Whether you're a seasoned baker seeking to elevate your skills or a novice cook looking for an easy-to-follow recipe, this article has something for everyone.
Discover the secrets of creating the perfect pie crust, from selecting the right flour to mastering the art of laminating dough. Learn how to achieve that golden-brown crust that shatters at the first bite, encasing the delectable filling within. Explore various fillings, from classic combinations like ham and cheese to creative options like spinach and feta or mushrooms and bacon.
With step-by-step instructions, helpful tips, and stunning visuals, this guide empowers you to recreate these culinary masterpieces in your own kitchen. Impress your friends and family with homemade Little Egg and Ham Pies that are sure to become a staple in your recipe repertoire. Embrace the joy of baking and indulge in the satisfaction of creating a truly exceptional dish.
HAM AND EGG PIE
My brand new husband described this pie as his mother made it. I developed the recipe from his description and the entire family relished it throughout our 52 years of marriage.
Provided by Jini7328
Categories Savory Pies
Time 1h20m
Yield 1 pie, 2-8 serving(s)
Number Of Ingredients 5
Steps:
- Line pie plate with one crust.
- Spread half of the ham across it.
- Then spread the diced hard-boiled eggs on top of the ham.
- Spread the other half of the ham on top of the eggs.
- Pour the white sauce evenly over the ham and eggs.
- Top with the second crust-- crimping the edges tightly and cutting vent holes.
- Bake at 350 for about an hour, until the crust is golden brown.
LITTLE EGG AND HAM PIES
Make and share this Little Egg and Ham Pies recipe from Food.com.
Provided by Perfect Pixie
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180°C (350°F).
- Lightly oil or butter a 12-hole muffin tray.
- Line the base and most of the sides of each mould with a slice of ham.
- Break an egg into the ham.
- Drizzle with cream, and scatter with sea salt, pepper, parsley and parmesan.
- Bake for 15-20 minutes until the egg is just set and starting to shrink away from the sides of the tin.
- Leave to cool for 5 minutes.
- Run a knife around each mould to loosen the ham and egg, remove to a wire tray.
- Eat warm or at room temperature.
Nutrition Facts : Calories 89.5, Fat 6.4, SaturatedFat 2.4, Cholesterol 190.2, Sodium 97.7, Carbohydrate 0.5, Sugar 0.2, Protein 7
V-TOL VEAL HAM AND EGG PIE
Steps:
- To make hot water paste, place water on heat, add lard, and bring to a boil. Mix the sifted flour with salt. Add water and lard to flour and stir until paste comes away from the edges of the bowl. Work quickly while paste is still hot. Place on board and knead until smooth.
- Cover meat with water and add parsley and mixed herbs. Cook 30 minutes. Remove meat from stock and reduce stock to 2 cups. Add gelatin and sherry to stock and allow to cool. Preheat oven to 400 degrees F.
- Roll out pastry to approximately 3/16-inch thick. Cut into shapes to fit sides, base and ends of a rectangular tin. Allow 1/2-inch shrinkage in length and width. Line sides of tin first and then drop in piece cut to fit base and press edges together. Make sure that sides are long enough to just come over rim of tin. Fill pastry case by placing a neat layer of meat in the bottom. Place whole eggs down center of mold and cover with the rest of the meat. Cover with pastry cut to fit top and crimp together using the back of a spoon. Brush with egg wash and make three steam holes in the pie. Cook for 1 hour and 20 minutes. Remove pie and while still hot place a funnel into the holes and fill with the stock- making sure stock is evenly distributed. Allow stock to settle and top up several times. Refrigerate. Accompany with green salad and decorate with parsley.
DEEP-DISH HAM PIE
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 411 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 1220mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
Tips:
- For a flaky crust, use a combination of butter and shortening. Grate the butter and shortening into the flour mixture, then use your fingers to work it in until it resembles coarse crumbs.
- To make sure the filling is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have a muffin tin, you can also bake the pies in a 9-inch pie plate. Just be sure to adjust the baking time accordingly.
- For a vegetarian version of this recipe, omit the ham and add an extra 1/2 cup of chopped vegetables to the filling.
- These pies can be made ahead of time and reheated in the oven or microwave. They're also great for freezing. Just bake them according to the recipe, then let them cool completely before freezing. When you're ready to serve, thaw them overnight in the refrigerator or at room temperature for a few hours, then reheat them in the oven or microwave.
Conclusion:
Little egg and ham pies are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They're also perfect for potlucks and parties. With their flaky crust and savory filling, these pies are sure to be a hit with everyone who tries them.
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