It’s not Easter if there aren’t ham pies, right?! I am adding the recipe below but please note that it makes 9 HUGE ham pies. You can cut the recipe down and make less.
Dough:
- 9 c flour
- 1 tsp salt
- 4 eggs
- 3 c water
- 6 TB Crisco
Mix the dough in a food processor or stand mixer and set aside. Keep it covered with a kitchen towel so it doesn’t dry out.
Filling:
- 9 c ground ham (this is about 6lbs-ish)
- 3/4 c Romano cheese
- 1 TB black pepper – heaping!
- 12 eggs
Mix all and set aside.
A note about the ham:
Buy a ham at the grocery store. This is already smoked/cooked. You can buy bone-in or boneless. Cut it into chunks and blitz it in the food processor until it is the consistency of ground beef.
Egg Wash:
- 2 eggs
- 4 TB water
Assembly:
So, this recipe makes 9 ham pies. I divide the dough into thirds, and into thirds again. I end up with 9 equal pieces of dough. Roll out one ball of dough onto a floured surface with a rolling pin until it is very thin and roughly shaped like an oval.
Place 1 cup of filling on the bottom half of your oval and fold the top half over. Crimp the edges and brush on the egg wash.
Bake at 425 degrees for 35-40 minutes. Eat COLD!!
xoxo
Quick Tip: Pull off a few of the nice pieces of ham and wrap the up for the freezer. They are great to pull out and fry up when you make breakfast-for-dinner. Also, dice up a cup or so of ham for either quiche or loaded hash browns. Bag up and stash in the freezer.
I you are ambitious, you could freeze the ham bone (and all the ham still surrounding it) and use it for a bean or split pea soup. I am notorious for doing this and NEVER making the soup, though.
