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    Home » Recipes » Blog

    Picnic Perfect Ham Pies with Brie and Thyme

    December 25, 2020 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    Individual ham pies are super easy to make with frozen puff pastry. Filled with ham, brie, and thyme. Seasoned with a dollop of red currant jelly and grainy mustard.

    baked ham pies on a cake rack

    The individual hand pies are perfect for using up leftover Christmas ham, or even Easter ham. I've used brie but you could use any cheese you have in the fridge, tasty, cheddar, mozzarella, even cheese slices.

    But the flavours I have used play along beautifully together. Red currant gives sweetness to the earthiness of the brie. Thyme adds an aromatic touch, and the grainy mustard gives it a little tangy kick.

    These guys are perfect to take on picnics. You could even make smaller ones for finger food for New Year's Eve celebrations (or any celebration). With some puff pastry sheets in the freezer, using up leftover ham is a breeze.

    Sara xxx

    Ingredients

    ham pies ingredients
    1. Puff Pastry: Use frozen sheets or rolls of puff pastry. I always keep a stash in the freezer it comes in very handy for quick meals, and making hand pies.
    2. Fresh Thyme: Fresh is best if you have it, otherwise a little sprinkle of dried thyme between the jelly and brie. The moisture from both will help plump the dried herb up.
    3. Red Currant Jelly: You could also use cranberry sauce or port wine jelly.
    4. Egg: For a very golden glow to your baked ham pies use beaten egg yolk only.
    5. Ham: Any ham you have and enjoy eating, I used leg ham from the Christmas glazed ham. You could also use leftover turkey.
    6. Brie: Works really well, but you could use any cheese you have on hand.
    baked ham pies on cooling rack

    Recipe Walk Through

    cutting pastry with a round cutter

    Cut rounds from defrosted puff pastry sheets. The size is completely up to you. You could make mini ones if you wish.

    You will need two pastry rounds for each of the ham pies.

    Start by spreading some red currant jelly on the top of a pastry round. Add a few pieces of sliced brie, some grainy mustard, and a sprinkle of thyme.

    If using dried thyme sprinkle it between the jelly and brie.

    Make sure to leave room around the edges of the pastry round as pictured.

    layering ingredients on top of a round of puff pastry
    ham being added to the pie filling layer

    Then add a layer of ham. You could use leftover turkey instead if you wish.

    Cut a little hole in the pastry rounds that will be the top of the ham pies.

    This allows steam to escape whilst they are cooking giving you a crisper finish. Plus it looks nice as well.

    punching out a breathing hole in the puff pastry with a cutter
    crimping the edges of the pastry with a fork seal

    Place the pastry round with the whole in it on top of the filling layers.

    Using a fork crimp around the edges to seal.

    This is why you need to not spread your filling to the edges of the pastry round. If you do, it won't form a proper seal.

    Brush the tops of the ham pies with beaten egg yolk before putting them in the oven to bake.

    painting the pastry with egg yolk
    ham pies

    Ham Pies

    Recipe Author: Sara McCleary
    Individual ham pies are super easy to make with frozen puff pastry. Filled with ham, brie, and thyme. Seasoned with a dollop of red currant jelly and grainy mustard.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Light Meals, Snacks
    Cuisine American, Australian, English
    Servings 4
    Calories 913 kcal

    Special Equipment

    • baking tray /cookie sheet
    • round pastry cutter
    • chopping board + sharp knife

    Ingredients

    • 2 sheets frozen puff pastry
    • 100 grams (3.50 oz) ham | use as much or as less ham as you want, it depends on the size you are making the ham pies
    • 4 slices brie
    • 4 tablespoons (16 teaspoons) red currant jelly
    • 2 tablespoons (8 teaspoons) fresh thyme leaves
    • 2 tablespoons (8 teaspoons) grainy mustard
    • 1 egg | use egg yolk only for a deeper golden finish when baked

    Instructions
     

    • Pre-heat oven 200°C (400°F)
    • Line baking tray/cookie sheet with baking paper
    • Cut rounds from defrosted puff pastry sheets. The size is completely up to you. You could make mini ones if you wish.
      You will need two pastry rounds for each of the ham pies.
    • Start by spreading some red currant jelly on the top of a pastry round. Add a few pieces of sliced brie, some grainy mustard, and a sprinkle of thyme.
      If using dried thyme sprinkle it between the jelly and brie.
      Make sure to leave room around the edges.
    • Then add a layer of ham.
    • Cut a little hole in the pastry rounds that will be the top of the ham pies.
      This allows steam to escape whilst they are cooking giving you a crisper finish. Plus it looks nice as well.
    • Place the pastry round with the whole in it on top of the filling layers.
      Using a fork crimp around the edges to seal.
      This is why you need to not spread your filling to the edges of the pastry round. If you do, it won’t form a proper seal.
    • Brush the tops of the ham pies with beaten egg yolk before putting them in the oven to bake.
    • Bake for approximately 20 minutes or until puffed and golden brown.
      Pies can be eaten hot or cold.

    Notes

    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 913kcalCarbohydrates: 71gProtein: 22gFat: 60gSaturated Fat: 19gCholesterol: 84mgSodium: 886mgPotassium: 275mgFiber: 3gSugar: 11gVitamin A: 576IUVitamin C: 14mgCalcium: 108mgIron: 5mg
    Keyword easy meal ideas, how to use up leftover ham, what to do with christmas ham
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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