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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.
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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
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