Ham Dinner Pies

Ham dinner pies, which can be a savoury pot pie, a cheesy tart, or hand pies, are a versatile dish often made with leftover ham, a creamy sauce and a pastry crust. They typically include vegetables like potatoes, carrots and peas and can be flavoured with cheese, herbs, or a béchamel sauce. The finished pies are baked until golden brown and can be served as a main course, snack, or appetizer.

Common variations and ingredients:

• Pot Pie: A creamy, gravy-like filling is made with stock, milk and flour (or a gluten-free alternative). It's combined with diced ham, potatoes, carrots, peas and other vegetables before being topped with a puff pastry or pie crust and baked.
• Savoury Tart/Slab Pie: This version uses a base of puff pastry lined with ham and cheese, often with an egg and milk mixture poured over the top before baking.
• Hand Pies: Small, individual pies are made by filling folded pieces of puff pastry with a ham, cheese and vegetable mixture. The edges are sealed and they are baked until golden.
• Crust and Base: Common pastry options include store-bought or homemade pie crusts, crescent roll dough, or puff pastry.
• Filling Additions: Besides ham and common vegetables, some recipes include cheese (like cheddar, mozzarella, or Emmental), onions, garlic and herbs such as thyme or parsley.
• Sauce: A creamy sauce is often made from butter, flour and milk or chicken stock, sometimes with cheese melted in to create a richer flavour.

How to make a dairy dinner pie:

• Prepare the filling: Sauté onions and other aromatics in butter. Stir in flour to create a roux, then slowly whisk in chicken stock and milk until a thick sauce forms. Add the diced ham, cooked vegetables and seasonings.
• Prepare the crust: Line a pie dish or individual ramekins with pastry dough. For a slab pie, line a baking sheet with pastry.
  Assemble the pie: Pour the filling into the prepared crust. If using a top crust, cover the filling and crimp the edges. If making hand pies, place a spoonful of filling on one half of a pastry round, fold and seal.
• Bake: Brush the top with an egg wash and bake in a preheated oven until golden brown and the filling is bubbly.