Recipe - Deep-Dish Ham Pie

One fourth cup Butter or margarine
One fourth cup Allpurpose flour
One half teaspoon Salt
One fourth teaspoon Ground mustard
1/8 teaspoon Pepper
1 cup Milk
1 teaspoon Dried minced onion
2 One half cup Cooked ham; cubed
1 cup Frozen peas; thawed
2 Hardboiled eggs; chopped
Pastry for singlecrust 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

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

Posted to MCRecipe Digest V1 #824 by Roberta Banghart
bobbi744@sojourn.com on Oct 04, 1997