Best Pork Ham Pie Recipes

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HOMESTYLE PORK POT PIE



Homestyle Pork Pot Pie image

Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. Comfort food for all!

Provided by Renee Goerger

Categories     Easy Main Course

Time 1h30m

Number Of Ingredients 13

2 9 " pie crusts
4 tablespoons butter
4 tablespoons all purpose flour
2 cups chicken stock or broth
1 teaspoon salt
¼ teaspoon black pepper
1 clove minced garlic
3 cups leftover cooked pork (shredded or cubed)
1 teaspoon dried thyme
1 tablespoon Dijon mustard
1½ cups frozen mixed vegetables (thawed)
1 large egg
1 tablespoon water

Steps:

  • Preheat oven to 375 degrees.
  • On a lightly floured surface, carefully roll out one of the pie crusts. Transfer the pie crust to a prepared pie pan that has been sprayed with non-stick spray.
  • **Note - To help with the transfer of the dough, roll the dough loosely onto the rolling pin and unroll it carefully over the pie pan. Press the dough into the pie pan and allow the excess to fold over the sides of the pan. Set aside.
  • In a large stockpot over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes. Switch to a whisk and add the chicken stock, salt, pepper, and garlic. Whisk continually until the mixture heats and thickens (approximately 5-7 minutes).
  • Using a wooden spoon, stir in the thyme, mustard, pork, minced garlic, and frozen vegetables. Cook, stirring occasionally to heat through.
  • Carefully pour the pork filling into the prepared pie crust. On a lightly floured surface, roll the second pie crust out like the first one. Transfer the dough over the pork filling (on the rolling pin) and carefully unroll to cover.
  • Use a paring knife to trim the excess dough away (saving some for the leaf garnish), and use a fork to press and seal the bottom and top crusts together.
  • Use a paring knife to cut some steam holes into the top crust, and insert a pie bird (optional).
  • Use some of the trimmed dough to cut out leaf shapes and use a little water to adhere the leaves to the top of the pie (optional).
  • In a small bowl, mix the egg and 1 tablespoon water. Brush the egg wash over the top crust.
  • Place the pie on a baking sheet and bake in a preheated oven for 40-45 minutes or until the crust is golden brown and the filling is heated through.
  • Cool for at least 20 minutes and serve.

Nutrition Facts : ServingSize 1 grams, Calories 235 kcal, Carbohydrate 9 g, Protein 16 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 511 mg, Fiber 1 g, Sugar 1 g

DEEP-DISH HAM PIE



Deep-Dish Ham Pie image

"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

1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 cup milk
1 teaspoon dried minced onion
2-1/2 cups cubed fully cooked ham
1 cup frozen peas, thawed
2 hard-boiled large eggs, chopped
Pastry for single-crust pie (8 inches)

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.

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