Ham and Egg Pie

We had an influx of ham over the holiday season. Then after the christmas day feast, it's always up to me to find new and delicious ways to use it up. This is my take on the classic bacon and egg pie, it was so popular the lads asked for another one the very next day. Needless to say, it was a real crowd pleaser with no leftovers on either occasion. Best of all it's made with ingredients that are generally lying around or in the freezer. I always keep a block of pastry in the freezer, so give it time to thaw before rolling. Also, even if you don't have leftover ham, it's worth buying more, just for this pie. 

Ingredients (serves 6 - 12 depending on if it's a meal or a snack): 

• 400g block of puff pastry 
• 750g (approx) of sliced, diced, or shaved ham
• 2 1/2 cups of frozen peas
• 10 large free range eggs
• 1/3 cup of whole milk, or cream
• 3 tbsp wholegrain mustard
• pinch of salt
• 1 spring onion, finely sliced

Method: 

Preheat oven to 220 degrees celsius. Grease a lasagne dish with loads of butter. 

On a floured bench, gently roll out half of the pastry in a rectangular shape so it is slightly larger than your dish. Transfer to the dish, it should come up to the sides of the dish, but is it doesn't completely that is okay, just do the best you can. 

Boil the kettle, and in a heatproof bowl measure the peas. Pour the boiling water over the peas, and after a minute, drain thoroughly. 

Next, roughly chop the ham and spread of it in the bottom of the dish. Sprinkle peas evenly over the top. Layer with the rest of the ham. 

Crack 6 eggs into a large bowl, and mix well with milk, wholegrain mustard and salt. Pour this mixture over the ham. 

Crack the remaining four eggs onto the top of the pie.  Sprinkle with spring onions. 

Roll the remaining pastry so that it will fit the top. Place over, and crimp the edges of the pastry with a fork to seal the two together. Prick the top of the pastry all over with the fork. 

Brush the pastry with a couple of tablespoons of milk - this will give it the great golden colour. If you don't have a pastry brush just pour it on and spread it gently with clean hands. 

Place in the hot oven for 20 minutes, then reduce heat to 180 degrees and continue to cook for another 20 minutes, till the egg mixture is set. It should be puffed and golden.

Now this is the hard bit: remove from the oven and allow to sit for 15 - 30 minutes before slicing and eating. This will allow the egg to set properly, make it easier to slice, and stop you from burning your mouth. 

Of course leftovers also taste great cold over the next couple of days, so don't worry if there's no crowd to feed, you'll get through it.