I have been a consummate collector of recipes for many, many years. As a girl I used to clip them out of my mother's True Story magazines and Women's Day, Chatelaine, The Star Weekly. I don't know why. It is not like I was allowed to do any cooking until I was much older. I guess I have just always had a great interest in food and cooking. As a result I have a huge binder filled to overflowing with recipe writings and clippings, and several notebooks as well, the notebooks all being filling with handwritten recipes that I thought sounded tasty or interesting through the years and wanted to save.
The recipe I am showing you today comes from one of my handwritten notebooks. I wish I had been a lot better at taking note of the sources for these, but alas I was not, so where it comes from I have no idea. I have had it for years and years however, and the fact that it is handwritten probably means it was either from a friend, or from a book I had borrowed from the library.
I had some ham that wanted using and I found this recipe and decided that after so many years of it collecting dust it was about time I tried it! So today was the day. It is a simple recipe. Simple recipes are often very tasty recipes.
It doesn't use anything you probably don't already have in your kitchen, except for maybe the ham, or maybe you got lucky and you already have that as well.
The ham is ground and mixed with mustard. I chose to chop it very fine in my mini food processor and I used Dijon Mustard because it has a nice bite to it.
This gets spread over a scone/pastry type of dough which you roll out very thinly. I added some cheese to the filling, because we like cheese. I toyed with adding some grated onion, but kept it simple this time, with just ham, mustard and cheese.
The filling gets rolled up in the dough somewhat like a cinnamon roll dough. You then slice it and lay the slices in your pie/casserole dish.
A rich cheese sauce then gets poured over top and some buttered bread crumbs are sprinkled over that, upon which the casserole gets put into a moderately to hot oven and baked for a good 40 to 45 minutes.
The pastry puffs up around the ham filling . . . the cheese sauce oozes down in between the rolls and bubbles up, and those crumbs get golden brown.
The flavours in this were very, VERY nice. We both really enjoyed it. Do be judicious with your use of salt, as the ham can be quite salty and so can the mustard and cheese. In fact, if I make it again, and I think I will, I would leave the salt out altogether.
I chose to serve it with some salad and cooked peas and carrots. We both really enjoyed this. It's also nice to know that you can cut the recipe in half, which I did quite successfully, for the smaller family.
*Ham Pie*Serves 8
black pepper to taste120g grated strong cheddar cheese (2 cups)
15g dry bread crumbs (1/4 cup)
(I used panko)
1 tsp melted butter
I love recipes like this. They are simple and yet at the same time special. Not a lot of faffing about and something which the whole family will enjoy. I hope you will give it a go! Bon Appetit!