Following all the Christmas festivities I found that we had some of the delicious 'ham in coke' left over. Instead of eating more sandwiches filled with leftover meats and stuffing I decided to make it into a quick pie for the family.
It was a nice easy pie made using ready made puff pastry. I've made my own puff pastry previously but always try and keep a block or two of shop bought in the fridge or freezer ready for quick meals like this. Frozen veg is also something that I always try and keep in the freezer as the fresh fruit & veg in this house gets eaten in a flash, so having the frozen variety always means we have some kind of vegetable available for dinner.
This pie is the first of a few recipes that I have coming up that use frozen vegetables, and the low cost (£1 for a 1kg bag) makes the meals incredibly frugal as well as convenient - and unlike frozen ready meals you have control over exactly what ingredients go into your meals.
Ham & Vegetable Pie - serves 4/5
1 tbsp olive oil
1 onion, chopped
2 tsp cornflour
300g frozen mixed vegetables, defrosted (mine included sweetcorn, peas, cut green beans & mini carrots)
300g cooked ham, diced
100g cheese (I used a mixture of soft goats cheese and grated Red Leicester leftover from the Christmas cheese board)
500g ready made puff pastry
1 egg, beaten
- Heat the oil in a pan and fry the onion to soften
- Mix the cornflour with a little of the milk and add to the pan with the remainder of the milk
- Stir in the vegetables and ham
- Bring gently to the boil for the sauce to thicken
- Meanwhile roll the pastry out to form a base and a lid for your pie (I used just over half for the base and the rest for the lid)
- Line your pie dish with pastry, prick all over with a fork & bake for approx 6-7 minutes in a preheated 200C oven
- Stir the cheese into the ham & vegetables
- Fill your part baked pastry base with the filling
- Brush around the edge of the pastry with the beaten egg & lay the pastry lid on top (doesn't matter about being neat!)
- Press the edges together with a fork to seal
- Brush with more beaten egg
- Bake in the oven for approx 20 minutes, until puffed up and golden
I need to get into the habit of doing my cooking earlier in the day until the Spring comes as I hate those night time food photos!