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Ham and Pea Hand Pies

Ham and Pea Hand Pies

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These mini tarts are double sealed for extra insurance.


  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • 3 cups all-purpose flour, plus more for surface
  • ½ teaspoon kosher salt, plus more
  • 1¼ cups shelled fresh peas (from about 1¼ pounds pods), divided
  • Freshly ground black pepper
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 2 ounces smoked ham, cut into ¼-inch pieces

Recipe Preparation

  • Pulse butter, 3 cups flour, and ½ tsp. salt in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. With motor running, stream in ½ cup ice water and process, adding more water by the tablespoonful if needed, until a shaggy dough comes together and starts to form a ball around the blade (a few dry spots are okay).

  • Transfer mixture to a lightly floured surface and gently knead until dough comes together completely (don’t overmix). Divide dough in half, flatten each piece into a ½"-thick square, and wrap in plastic. Chill until cold, at least 2 hours.

  • Meanwhile, cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.

  • Blend oil and 1 cup peas in a food processor until smooth; season pea purée with salt and pepper.

  • Mix ricotta and lemon juice in a small bowl; season with salt. Whisk egg and vinegar in another small bowl.

  • Preheat oven to 375°. Let dough sit at room temperature, about 5 minutes, to soften slightly, making it easier to roll. Working with 1 square at a time, roll out dough on a lightly floured surface to about a 13x11" rectangle. Trim to 12x10", then cut into eight 5x3" rectangles. (A ruler in the kitchen is a useful thing, but if you’re not that particular, eyeball it.)

  • Arrange 8 rectangles on a parchment-lined rimmed baking sheet, spacing 2" apart. Spread 1 Tbsp. ricotta mixture over each, leaving a ½" border, then spread a dollop of pea purée over ricotta. Top with ham and remaining whole peas.

  • Brush borders with egg wash and top with remaining 8 rectangles of dough, pressing gently around edges to seal. Crimp with a fork. Brush tops of tarts with egg wash and make 3 slits in the center of each (for steam to escape). Sprinkle with salt and pepper and bake, rotating halfway through, until tarts are deep golden brown, 35−40 minutes. Transfer to a wire rack and let cool 15 minutes.

  • Do Ahead: Dough can be made 3 days ahead; keep chilled. Hand pies (without egg wash) can be formed 1 day ahead; cover and chill. Brush with egg wash just before baking.

Recipe by Craftsman and Wolves, San Francisco,

Nutritional Content

Calories (kcal) 930 Fat (g) 59 Saturated Fat (g) 33 Cholesterol (mg) 190 Carbohydrates (g) 80 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 20 Sodium (mg) 420Reviews SectionSorry, but this was bland. Needed something to give it a kick ... maybe more lemon or perhaps horseradish.Pudding and Pie0218802/05/19

This is the &lsquoslippery version&rsquo. If you live in Pennsylvania Dutch Country you know exactly what I am talking about. If you don&rsquot&hellip this is the version without a crust. The crust is actually IN the pie. A boiled crust, therefore, it is &lsquoslippery&rsquo. Get it?!

  1. Start with the ham bone. Put it in a large stockpot.
  2. Cover it with water.
  3. Let it simmer.
  4. Remove the ham bone and pick it if you wish.
  5. Peel and cut up potatoes.
  6. Roll out the dough to about 1/8 &ndash 1/4&Prime thickness.
  7. Add the cut-up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
  8. Add thickener to the pot, if desired.
  9. After it comes to a boil it should thicken up slightly.
  10. Season with salt if desired and Voila! You have made slippery pot pie.

Recipe Summary

  • 1 ½ cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 6 tablespoons butter, cut into small cubes, kept cold
  • 1 medium egg
  • ¼ cup ice water
  • 2 teaspoons white vinegar
  • ½ cup apple jam
  • 6 ounces Farmland® Diced Ham
  • 6 ounces crumbled goat cheese
  • 1 egg combined with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.

In bowl of food processor, pulse flour and salt a few times until combined. Add in butter and pulse a few additional times, until mixture has a few pea-sized chunks remaining.

In small bowl, combine egg, water, and vinegar. Stir to combine.

While pulsing, slowly add liquid mixture to processor and pulse just until a ball forms. Remove, wrap in plastic wrap, and chill for 30 minutes and up to overnight.

Roll out dough to roughly 1/16-inch thick on floured work surface. Make sure to check that the bottom is floured throughout this process. Using 3-inch biscuit cutter, cut out circles from dough.

For each circle, add apple jam to center, followed by diced ham, and then goat cheese. Brush edges with egg wash, fold over to seal, and crimp with back of fork.

Arrange hand pies on parchment-lined sheet tray, brush tops with remaining egg wash, and season with salt.

1. Make the cheese pastry in a food processor. Put the flour and butter into the bowl of the processor and run the machine until the mixture looks like fine crumbs. Add the Parmesan and the thyme leaves and ‘pulse’ a few times until combined.Add the egg yolk and 2 tablespoons water and process just until the dough comes together in a ball – only add more water if needed to bring the dough together.Turn out the dough and shape it into a disc, then wrap in clingfilm and chill for 15 minutes.

2. Roll out the dough on a lightly floured worktop (or between 2 sheets of baking parchment) until quite thin – about 2–3mm – then cut out 12 circles using a 7cm plain round cutter. Re-roll the trimmings and cut out more rounds. Press the pastry circles into the bun tray to neatly line the cups. Prick the base of each pastry case with a fork, then chill for 15 minutes.

3. Meanwhile, heat your oven to 180°C/350°F/gas 4. Line each pastry case with a small square of baking parchment and fill with baking beans. Place in the heated oven and bake blind for 10 minutes. Remove the paper and beans, then lightly brush the pastry cases with beaten egg. Return them to the oven and bake for a further 7–10 minutes until crisp and golden brown. Leave to cool for 10 minutes before carefully removing the tartlet cases from the tray. Set them on a wire rack to cool completely. Leave the oven on.

4. To make the filling, melt the butter in a small pan, add the onion and cook gently for about 15 minutes until very soft and golden.Add the peas and stock and simmer for about 5 minutes until the peas are tender. Remove from the heat.Tear up the mint leaves and add to the pan. Cool for a minute, then blend to a smooth, thick purée with a hand blender or in a food processor. Season to taste with pepper. Leave to cool.

5. Spoon the grated Parmesan on to the lined baking sheet in 4 piles about 2cm high, spacing them well apart. Place in the heated oven and bake for 10–12 minutes until a good golden colour and bubbling. Remove from the oven and leave on the baking sheet until completely cold and firm.

6. Using kitchen scissors, snip the Parma ham slices across into strips about 5cm wide. Put them in a cold non-stick frying pan and set over medium heat. Fry briefly – about 2 minutes – until crisp, stirring frequently.Transfer to a plate lined with kitchen paper and leave to cool.

7. To assemble, spoon the pea purée into the tartlet cases. Break each Parmesan crisp into 3 shards and stick into the purée. Finish with shards of Parma ham. Serve at room temperature.

NOTE: The vibrant green colour will fade, so these are best made and served straight away.

How to ripen peaches quickly

Place peaches in a brown paper bag and close the top. Leave the bag in a dry area for 24 hours. If you need them to ripen quicker, add a banana to the bag (it will speed the process up!).

Check the peaches after 24 hours to see how ripe they are. If they are fragrant and slightly soft to the touch, they’re ready to use. If they are still firm, put them back in the bag and repeat the process for another 12-24 hours.

Related Recipe: You’ll love this easy no bake Caramel Pecan Turtle Pumpkin Pie Recipe. A family favorite!

4. Split Pea Soup With Ham

If you find traditional split pea soup to be bland or boring, try this recipe filled with salty ham. If you're using traditional chicken stock be aware of excess sodium, so it's best to choose an unsalted or low-sodium variety, Nicole says. "Excess sodium can retain water in our body, raising blood pressure and making our heart work harder."

Get the Split Pea Soup With Ham recipe and nutrition info from Lexi's Clean Kitchen.

How to Make Split Pea and Ham Soup

Begin by placing the ham and ham juices in a large stock pot. Next add the celery, onions, carrots, and dried split peas. To this, add enough water to cover the ham bone. Throw in some bay leaves, fresh thyme (if using) and season with freshly ground pepper (you probably won’t need salt!)

Bring it all up to a slight boil, then let it simmer for 40-60 minutes. Next, remove the ham bone and bay leaves. Test to see if the peas have softened, then either blend the peas using immersion (or vitamix) blender or enjoy as a brothy soup with more texture. Lastly, add extra left over sliced ham or fresh herbs you may have. Easy peasy.

Ham and Cheese Hand Pies with Butternut Squash and Green Chilies

Applewood smoked ham, sharp cheddar cheese, butternut squash, and spicy green chilies wrapped in pastry that’s nearly as buttery and flaky as a croissant.

This is the type of appetizer/ party food that you can also make a meal out of. Hand pies, naturally, are easily eaten with your hands, requiring nothing more than a cocktail napkin. They are also an excellent addition to a buffet table spread with a variety other small plate style dishes. They make an impressive appetizer for dinner party guests and a welcome addition to Sunday morning brunch. Or, pile two or three on a plate with a salad or sautéed veggies, and you have an entire meal.

What I’m saying is this: After making these for one thing, you might want to make them for everything.

Let’s Talk Pastry.

A while back, I read that adding sour cream to pastry dough creates a super flaky baked crust, a claim I was skeptical about, but curious enough to give it a go, and happy to discover that it’s completely true. This recipe creates pastry so flaky it’s croissant like. I’m a fan, and have already started using it in other recipes – like Apple Butter and Pastry Cream Hand Pies.

When you’re making it, you’ll think the dough is too wet and be tempted to add more flour. Restrain yourself. Just wrap it up and put it in the refrigerator for at least an hour so that it’s very cold. When rolling it out, make sure to use plenty of flour so that it doesn’t stick to everything. It’s also important to refrigerate the assembled pies for at least an hour before baking them so that the dough is cold when you put it in the oven.

Ham and Cheese is always a good idea.

Ham and cheese is always a good idea as long as it’s good ham and good cheese. I used an applewood smoked variety, but use whatever you like as long as it’s good quality and flavorful.

I really like sharp cheddar cheese in these hand pies. The other filling ingredients are richly flavorful and mild cheddar will just get lost in there. As with the ham, use a cheese that’s tasty enough you won’t be able to help yourself from snaking on a piece or two.

Add Butternut squash and green chilies for savory richness and a little kick.

These savory little pies would be perfectly delicious made with only ham and cheese. But the butternut squash and green chilies add a savory, creamy richness and a little bit of a kick that’s positively delicious.

Leave them out, and no one will know what they’re missing. Add them in, and everyone will think you are a hand pie genius. They are the kind of ingredients that add layers of flavor you didn’t know you needed until you taste them.

Add some veggies, and you have a meal

Pie for dinner? Yes, please.

Add a salad or some sautéed veggies and make a meal of these little ham and cheese hand pies. Sautéed vegetables are a quick and easy way to add vegetables to a meal. The trick is to slice them uniformly and then cook them quickly in a very hot pan with a minimal amount of oil. Quickly sautéed broccoli with a dash or two of crushed red pepper is a favorite at our house, but use whatever veggies strike your fancy.

Used in this recipe:

4 & 1/2-inch round pastry cutter from this Double Sided Round Cutter Set

More recipes you might like:

Meal Plans that Include Ham and Cheese Hand Pies with Butternut Squash and Green Chilies:

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.

Puff Pastry Pie with Chicken, Ham & Mushroom Tips

When rolling pastry, make sure that the surface is well floured and that you keep moving the pastry around to make sure it isn&rsquot sticking.

My second biggest tip is to make sure you brush any excess flour off the pastry. I keep my silicone pastry brush handy for this.

In the very unlikely event that you have a lumpy sauce related problem, sieve any liquid out of the pan. Add the solids back to the pan and stir well until any remaining sauce comes together. Then add the liquid slowly back a little at a time. Voila!

Don&rsquot miss the step of making a hole in the pie lid or you may have a pie-xplosion.

Don&rsquot forget to let me know in the comments if you try making this recipe &ndash I want to know what you think and if you made any substitutions, how did it turn out?

Tom's Pies Ham Hock & Pea

Tom sources all their free range pork from Devon farms. The ham hocks are cooked slowly for a long period, when braised overnight this produces a beautifully soft and succulent ham. The stock from the braise is also used in the Bechamel based sauce, with generous helpings of fresh parsley for good measure. A classic combination, ham & pea is excellent in the summer served cold with piccalilli or on a cold winters night with buttery mash and seasonal veg, a truly versatile pie!


Tom Cull is Director and Head Chef of Tom's Pies - a range of handmade gourmet pies - and Dartmoor Kitchen, the Southwest's most stylish outside catering company. From humble beginnings, both business have won multiple awards, and are now held in high regard. All Tom's pies are made using the best locally-sourced, sustainable and seasonal ingredients, ensuring high quality, hand-made artisan products. And this is something Tom Cull is exceptionally proud of!

Product specification

Ham Hocks (Pork leg minimum [80%], Salt [2.8%], Water (added) [<5%], Sugar [<0.2%], Preservatives: Sodium Nitrate E250 and Sodium Nitrate E251, Antioxidant: Ascorbic Acid E301 ) (23%), Water, Wheat Flour, Peas (9%), Onion, Carrot, Butter (4.5%), N.H Veg Marg, Celery, Cream, Milk, Vegetable Oil, Egg Yolk, Lemon Juice Parsley, Salt, Mustard, Pepper. Pastry Lid (22%): Wheat Flour, Vegetable Shortening, Baking Powder, Salt.


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Fresh Greendale Produce - Meat and seafood will be bagged and ready to cook or freeze on delivery. All fresh meat and fish will be vacuum-packed and labelled with use-by dates and a suggested frozen shelf life. Packaging or labelling may change depending on preparation or delivery limitations. When the meat or fish has been packaged it is immediately placed in an insulated envelopes and surrounded with chilled gel-packs to keep it cool and in perfect condition.