This meal you guys…
Perfect, perfect, PERFECT Winter comfort food.
If you caught my last blog post/recipe of the ham and pea pastry cups (Which I will link below), then that recipe will tell you exactly how to make the majority of the filling for this pie.
I hope you enjoy it!
*I made this with a simple Spinach and Artichoke Salad. There isn’t too much of a recipe for this, you just plate up some baby spinach leaves, with sliced bell pepper, quartered artichokes, and a dressing consisting of olive oil, lemon juice, and dijon mustard, and topped with some freshly ground pepper.
Ham and Pea Puff Pastry Pot Pie (Plus an added Spinach and Artichoke Salad for pairing with)
Ingredients
- 4 Tbsp Butter
- 1 Red Onion, Diced
- 1/4 C Flour
- Chicken Stock, to liking
- Dash of Heavy Cream
- Pea and Ham Filling from Puff Pastry Recipe (recipe for filling will be linked below this recipe)
- Salt and Pepper, to taste
- 2 Sheets Puff Pastry, thawed, and rolled out some in flour
- 1 Egg, beaten
- Cooking Spray
Instructions
- Preheat your oven to 400°F.
- Melt butter in large dutch oven, and add diced red onion. Cook until onions are tender.
- Add in flour little at a time, and stir to combine until the onions/butter, has absorbed it some.
- Add in chicken stock, to liking, and whisk well until smooth like a gravy consistency.
- Add in your ham and pea mixture and stir well to combine.
- Salt and pepper, to liking.
- Take off heat, and add a dash of heavy cream. Stir well to combine.
- Spray a pie dish and add one puff pastry sheet. Add in your pie filling and then top with other puff pastry sheet.press to edges on the pie dish (its okay if you have to fold some corners up. I find that this dish actually looks pretty and rustic with a few imperfections) and with a knife make a few or so crosses in the top/middle of the pie.
- Take your beaten egg (egg wash) and brush the entire top of the pie, really coat it good. This will make for a beautifully golden and crispy crust.
- Place your pie in the oven and bake for about 40-45 minutes, until crust is golden and crispy to liking.
- Enjoy warm!
- *I paired this with a simple spinach and artichoke salad: whisk together olive oil, lemon juice, and dijon mustard. Plate some spinach with sliced bell pepper, and quartered artichokes, and drizzle with dressing and add some freshly ground pepper.
