Title: Deep-Dish Ham Pie
Categories: Egg Ham Entree Peas
Yield: 6 Servings

1/4	c	Butter or margarine
1/4	c	All-purpose flour
1/2	ts	Salt
1/4	ts	Ground mustard
1/8	ts	Pepper
1	c	Milk
1	ts	Dried minced onion
2 1/2	c	Cooked ham; cubed
1	c	Frozen peas; thawed
2		Hard-boiled eggs; chopped
		Pastry for single-crust pie; (8 inches)

Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8 inch square or 11x7x2" baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425 F. for 25 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings. Submitted by Lucinda Walker of Somerset, PA, who says this is a delcious way to use up leftover ham. MC formatting by bobbi744@sojourn. com

Posted to MM-Recipes Digest V4 #6

Recipe by: Taste of Home Magazine, February/March '97, p. 53

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