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Holiday Ham Pot Pies
Holiday Ham Pot Pies
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Prep Time:
40 minutes
Cook Time:
80 minutes
Total Time:
120 minutes
Holiday ham pot pies with a flaky, buttery hot water pastry crust that doubles as a handheld marvel. Utilize leftover or fresh ham in 7-ounce ramekins for a festive feast.
Ingredients:
  • 3 tablespoons unsalted butter
  • 1/2 cup diced onions
  • 1/3 cup diced carrot
  • 1/3 cup diced celery
  • salt to taste
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/4 cup cream
  • 1 cup cubed ham
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • pinch cayenne
  • 1/4 cup water, or as needed
  • 1/2 cup frozen peas
Instructions:
  • In a saucepan over medium-high heat, melt butter with a pinch of salt. Sauté onions, carrot, and celery until onions are translucent, for 3 to 5 minutes. Add flour and cook until it turns light golden brown, about 2 minutes. Slowly pour in chicken broth, stirring constantly until the mixture thickens.
  • Combine cream, ham, rosemary, freshly ground black pepper, and cayenne in a pot. Add a splash of water and bring to a gentle simmer. Cook over medium-low heat for 10 minutes, stirring occasionally. Mix in peas, adjust seasoning to taste. Once done, let cool, then refrigerate until ready to serve.
  • Preheat the oven to 400°F (200°C), then line a sheet pan with foil. In a bowl, stir salt into flour and create a well in the center.
  • Simmer butter and water until butter is nearly melted. Remove from heat and pour into flour. Stir until mixture begins to come together and cools to a manageable temperature.
  • Combine the dough in the bowl, then move it to a work surface. Gently press and knead to form a dough ball, shaping it into a disc. If the dough becomes dry, add a little cold water as needed to adjust the texture.
  • Coat both sides of the dough with flour and roll it out into a 1/8-inch thick circle. Divide the dough into 4 equal pieces and focus on one piece at a time. Store the remaining dough pieces on a plate, covered, until needed.
  • Take one piece of dough and cut out a circle slightly larger than the size of the ramekin. Set it aside. Shape the remaining dough into a ball, then flatten it into a disc. Roll out the disc to 1/8-inch thickness and place it in the ramekin, pressing firmly onto the bottom and sides to ensure even thickness and allowing the dough to extend over the top edge.
  • Generously heap the cooled ham mixture to the brim.
  • Create an egg wash by whisking together 1 teaspoon of water with an egg in a small bowl. Brush the top edge of the dough in the ramekin with the egg wash. Lightly brush the round top piece with the egg wash, then place it, egg-wash-side down, over the filling. Gently press to seal the edges of the top and bottom crust together.
  • Trim the crust of the ramekin with a knife for a neat edge. Use a fork to create a decorative crimp along the edges to seal firmly, then brush the top crust with egg wash.
  • Using the tip of a knife, create a vent hole in the center. Make 3 additional pies with the leftover dough and filling. Place the finished pot pies on the prepared sheet pan.
  • Bake until the crust is golden brown, and the sauce is bubbling out of the center hole, approximately 1 hour in the preheated oven.
  • Enjoy the pot pie straight from the ramekin with a spoon while it's hot or wait for it to cool slightly and then remove the whole pot pie from the ramekin to eat by hand. This dish can also be delicious at room temperature or served cold.

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