Hamilton’s Smokehouse Pot Pies
Ingredients
Serves 8-10
- 1 ½ cups Hamilton’s Smokehouse Ham, cubed
- 1 tbsp olive oil
- 1 cup carrots, sliced
- 1 cup frozen green peas
- ¼ cup yellow onion, finely chopped
- 1 cup frozen corn
- 2 cloves garlic, minced
- ⅓ cup butter
- 2 cups heavy cream
- 1 cup cheddar cheese
- 1 teaspoon Italian seasoning
- ¼ tsp dried thyme
- 1 tbsp fresh flat-leaf Italian parsley, minced
- 1 large egg, separated
- Pastry dough – puff pastry, pie crust or Pillsbury Biscuit Dough
- 2 whole eggs
- Fine sea salt and freshly cracked pepper
Instructions
- Preheat oven to 375 degrees F.
- In a large saucepan, melt butter over medium heat. Add carrots, corn and peas. Once shimmering, add in the onion and cook for 2-3 minutes and then add in the garlic. Cook for 30 seconds. Stir until soft and translucent. Season with salt and pepper to taste, Italian seasoning, thyme, and Italian parsley.
- Slowly stir in the heavy cream. Simmer over medium-low heat until thick. Add the corn and cubed ham to the other vegetables with the sauce. Stir until combined.
- Whisk in the cheese until fully melted.
- Taste and adjust seasonings (add more salt/pepper/spices as needed to preference).
- Using a muffin pan, pie dish or casserole dish, place the pastry dough at the base of each cup. Lightly press the dough so it covers the entire cup. Lightly brush each one with beaten egg. Bake in the oven for about 5-8 minutes, remove and pour in the Hamilton’s Smokehouse Ham and vegetable mixture. Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.
- Serve warm.
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