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.
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
- 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.
- 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.
- Red Currant Jelly: You could also use cranberry sauce or port wine jelly.
- Egg: For a very golden glow to your baked ham pies use beaten egg yolk only.
- Ham: Any ham you have and enjoy eating, I used leg ham from the Christmas glazed ham. You could also use leftover turkey.
- Brie: Works really well, but you could use any cheese you have on hand.
Recipe Walk Through
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.
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.
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.
Ham Pies
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
- 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;
Nutrition
More Light Meal Ideas
For more light meals and snacks have a look at our Game Day Food and Snack Recipes categories. I can highly recommend making my Filipino Empanadas, one of the most popular recipes on Belly Rumbles.
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