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Caramelized Swede Onion Ham Pie

Caramelized Swede Onion Ham Pie

Caramelized Swede Onion Ham Pie would make a healthy lunch, or you could serve it as a main course for dinner. Mashed potato and cooked peas are wonderful side dishes. If you want a better-looking pie, form the dough with a decorative pie mould/cake tin. Use the excess dough to make simple trimmings such as pastry leaves and flowers, then add them on the top. The pie looks much more beautiful.

Caramelized Swede Onion Ham Pie

Ingredients: (Serves 4)
– 600 gram cooked ham, cut into cubes
– 450 gram swede, cubed
– 325 gram ready-made puff pastry, thawed if frozen
– 85 gram butter
– 2 onions, chopped
– 25 gram plain flour
– 10 gram flour for dusting
– 600 ml pint milk
– 1 egg, beaten, for brushing
– 1 tsp chopped fresh sage
– salt and pepper (optional)
– Put the ham into a large bowl and set aside. Melt 55 gram butter in a large frying pan over a medium heat. Add the onions, swede and sage and season to taste with salt and pepper, if using. Stir well and cook over a medium-high heat for 35-40 minutes, occasionally turning over the pieces using a spatula, until golden brown.
– Meanwhile, melt the remaining butter in a small saucepan over a medium heat. Add the flour and cook, stirring, for 1-2 minutes. Gradually add the milk, stirring to make a smooth sauce. Remove from the heat and season with salt and pepper.
– Preheat the oven to 425°F/220°C. Roll out the pastry on a lightly floured surface to a rectangle slightly larger than a 26 x 18-cm/10 ½  x 7 – inch pie dish.
– When the vegetables are caramelized, add them to a bowl with the ham, then add the white sauce, stirring gently to combine. Transfer the mixture to a pie dish, brush the rim with the beaten egg and then lay the pastry over the filling.
– Press the pastry to the rim, then trim off the excess and cut out shapes to decorate the top, if liked. Brush the pastry with the beaten egg and cook in the oven for 15-20 minutes, or until the pastry is puffed and golden. Serve immediately.
– Cover the dish with foil towards the end of the cooking time if the pastry begins to brown too quickly.

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