Ham and Onion Pie

Ham and Onion Pie

17
JJOHN32 15

"Delicious cheesy ham and onion pie. Great if you have leftovers."

Ingredients

{{adjustedServings}} servings 495 cals
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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse meal. Gradually add water. Blend with fork until mixture forms a ball and leaves the sides of the bowl. Roll out half of the pastry on a lightly floured board to fit a deep dish 9 inch pie plate. Cover and refrigerate. Wrap remaining pastry in plastic wrap. Refrigerate.
  2. Saute the ham, onion, garlic, salt, and pepper in 2 tablespoons butter or margarine until tender. Cool to room temperature.
  3. Saute potatoes in remaining 2 tablespoons butter or margarine until crisp and tender. Season to taste with salt and pepper.
  4. Layer half of the cheese, ham mixture, and potatoes into the prepared crust. Repeat. Blend eggs and cream, and pour two-thirds over potatoes. Roll out remaining pastry on a lightly floured board to cover pie. Brush rim of crust with the egg and cream mixture. Top with second half of pastry. Trim and pinch edges to seal. Flute. Brush the top with remaining egg mixture, and trim with the pastry trimmings.
  5. Bake at 350 degrees F ( 175 degrees C) for 45 minutes, or until pie is golden.
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Reviews

17
  1. 19 Ratings

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This is a regular at our house. Everyone loves it. I use ready-made crusts and Swiss instead of Jarlsberg, otherwise, I follow the recipe as written. Hubby likes the leftovers for breakfast t...

Very, very good Eleanor. Due to lack of time, I had to cheat with this recipe. I used Pillsbury pie crusts and frozen hash browns. I used fat free half and half, which I doubled, asiago cheese a...

The filling is yummy but I must say I did not use the recipe's pie crust because I love emeril's savory pie crust recipe.And in doing so, the pie just had that WOW factor in my mouth.