Time 1h5m Yield 8 Number Of Ingredients 5 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.
Time 1h Number Of Ingredients 14 Steps:
Gather the ingredients. Using a little of the butter, grease either two 8 x 5 x 2- inche deep, individual pie tins or an 8 x 2-inch deep pie plate. Set aside. Bring a cup of water to the boil in a small saucepan, add the diced carrots and cook for 3 minutes to soften them. Strain and keep to one side. In a large saucepan, melt the butter and add the chopped onions and celery. Gently fry over medium heat and gently for 5 minutes to soften. Add the flour to the pan and stir well, cooking for 2 minutes, then slowly adding the milk a splash at a time. Stir well between each addition. Add the pinch of mace if using, and the salt and pepper. Stir until the sauce has thickened to the thickness of heavy cream. Add half of the beaten egg and stir well. Add the carrots and mixed vegetables to the sauce and stir, cooking for another 5 minutes. Remove from the heat and leave too cool. The sauce does not need to be cold, so 10 minutes should be long enough. Once cooled, add the parsley and the ham pieces. Pre heat the oven to 400 F. Lay the pastry on a lightly-floured work surface and cut two pieces to line the tins and two for the lids, or two circles to fit the pie plate. Line the base of your chosen serving dish with one piece of pastry and fill with the ham and vegetable sauce. Brush the edges of your dish with the beaten egg and lay the lid over. Press lightly, then crimp the edges with your fingers or the edge of a fork to seal the pie. Cut a small hole the size of a dime into the center of each pie and then brush the surface all over with the remaining beaten egg. Bake in the center of the heated oven for 25 to 30 minutes until the pastry is golden and risen, and the sauce is bubbling. It may bubble through the hole, but don’t worry, it adds to the character of the pie.
Time 40m Yield 8 servings. Number Of Ingredients 11 Steps:
In a greased 10-in. quiche dish or pie plate, layer the ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper. Place the remaining ingredients in blender in the order given; cover and process for 35-40 seconds. Pour over the meat, cheese and vegetables; do not stir. , Bake, uncovered at 350° for 30-35 minutes or until set and lightly browned. Let stand for 5 minutes before cutting.
Time 47m Yield 4 servings Number Of Ingredients 9 Steps:
Heat oven to 400ºF. Combine first 5 ingredients. Microwave cream cheese spread in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 15 sec. Add to ham mixture; mix well. Spoon into 4 (8-oz.) ramekins. Unroll pie crust on lightly floured surface; roll to 12-inch circle. Cut into 4 rounds with 5-inch cookie cutter. Cut leaves from about 1/4 of the trimmings with small cookie cutter or sharp knife; discard remaining trimmings. Beat egg and water with fork until blended; brush onto top edges of ramekins. Top with pastry rounds; press gently onto top edges of ramekins to seal. Top with leaf cutouts; brush lightly with egg wash. Discard any remaining egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent. Bake 30 to 32 min. or until golden brown.
Time 47m Yield 4 Number Of Ingredients 9 Steps:
Heat oven to 400 degrees F. Combine first 5 ingredients. Microwave cream cheese spread in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 15 sec. Add to ham mixture; mix well. Spoon into 4 (8-oz.) ramekins. Unroll pie crust on lightly floured surface; roll to 12-inch circle. Cut into 4 rounds with 5-inch cookie cutter. Cut leaves from about 1/4 of the trimmings with small cookie cutter or sharp knife; discard remaining trimmings. Beat egg and water with fork until blended; brush onto top edges of ramekins. Top with pastry rounds; press gently onto top edges of ramekins to seal. Top with leaf cutouts; brush lightly with egg wash. Discard any remaining egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent. Bake 30 to 32 min. or until golden brown.
Time 55m Yield 6 Number Of Ingredients 8 Steps:
Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Sprinkle ham, cheese, onions and apple in pie plate. In medium bowl, stir remaining ingredients until blended. Pour over ham mixture. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Time 1h15m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to *425. Bring potatoes to a boil and cook for approximately 7 minutes. Add broccoli and continue cooking until potatoes are tender. Drain and leave in colander. Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli. In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside. In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted. Pour cheese mixture over sour cream/soup mixture. Add ham mixture and stir everything together until combined. Press one of the pie crusts into a deep dish pie pan or square baking dish. Add filling mixture. Top with remaining pie crust (in whatever fashion you like, just make sure it’s crimped at edges and well vented). Bake for 45-50 minutes, until crust is a nice golden brown. (I used the foil method to keep the edges of the top crust from over-browning). Once pie is done, brush with melted butter and sprinkle with parmesan cheese.
Time 1h5m Yield Serves 2 adults, 2 children Number Of Ingredients 6 Steps:
Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice. Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go. Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish - the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a salad, if you like.
Time 1h40m Yield 1 large pie, 6-8 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 450 degrees Boil potato-meanwhile cook onion in butter until soft and light brown. In a large bowl beat potato. Add to this the onion, beaten egg, mustard and cloves. Mix well. Fold in ham, 1/2 of the cheese and cheese sauce. At this point taste to see if you need a bit of salt-most likely you won’t. Turn into deep pastry lined pie plate. Top with remaining crust, crimp and seal. Bake on the lowest rack at 450 for 10 minutes. Reduce heat to 350 degrees and bake for 30 min. Top crust with remaining cheese and cook for about 15 min more. Remove and let stand for 20 minutes or chill and serve cold. Cheese Sauce Directions Melt butter in a medium saucepan. Stir in flour and spices and cook until bubbly. Remove from heat and gradually stir in milk. Return to heat and cook until thick and bubbly. Stir in cheese and cook until melted.
Yield 4 servings Number Of Ingredients 17 Steps:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the onion, squash, carrot, and celery with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper on the prepared baking sheet until well coated, then spread in an even layer. Roast the vegetables, stirring occasionally, for 20-25 minutes, or until lightly browned. Remove from the oven and transfer to a large bowl. Reduce the oven temperature to 350°F (180°C). Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until bubbling. While whisking constantly, slowly pour in the chicken stock, ½ cup (120 ml) at a time, until the mixture is smooth. Bring to a simmer and cook, stirring frequently, for 7-10 minutes, or until the sauce has reduced slightly and is thick and creamy. Add the thyme, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, the garlic powder, and cayenne, if using, and whisk to incorporate. Remove the pot from the heat. Add the ham to the bowl with the roasted vegetable, then pour the cream sauce over and stir until combined. Roughly chop each biscuit into 1-inch (2.54 cm) pieces. Grease an 8-inch square baking dish (or any 2-2½ qt baking dish) with nonstick spray. Transfer the pot pie filling to the pan, then top evenly with the biscuit pieces. Bake for about 30 minutes, or until the biscuits are golden browned and the filling is bubbling. Remove from the oven and let rest for 5 minutes. Top with the chopped parsley and serve. Enjoy!
