Ham and egg pie
Perfect for a no-fuss family dinner, this ham and egg pie is an easy go-to recipe packed with roasted veges, and leftovers make a tasty lunch the next day! Best served with a dollop of your favourite relish.
Ingredients
Method
Ingredients
- 350g ready rolled flaky puff pastry, defrosted
- 8 cups roasted veges (can use leftovers from the crumbed fish recipe)
- 150g shaved leg ham, sliced
- 8 large eggs*
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Heat oven to 200C bake or 180C fan bake.
- Prepare a rectangular baking or pie dish or roasting tray by greasing it thoroughly.
- Place all the roasted veges in the lined dish or tray, scatter the sliced ham, then crack the eggs over the top.
- Cover with the pastry and crimp the edges with your fingers or a fork. Cut a few holes on the top for the steam. If desired, brush the pastry with milk to give a glossy look.
- Bake for 35-45 minutes, or until golden brown on top and cooked through. Remove from the oven and leave to cool slightly before serving.
Skill level: Easy as
Cooking tips
- Check the pastry packet instructions for tips on the best way to defrost it.
- Boil or steam any additional veges to add to the pie if desired.
Adapt it
- For additional veges, serve with a green seasonal salad.
- Use reduced fat pastry if you prefer
Leftover tips
- Eat for lunch the next day or freeze and reheat another day.