Ham and pea pot pie

Ham and pea pot pie

How to Cook Pastry
Peter Cassidy

This comforting pie can be made a few hours ahead and kept in the fridge until ready to bake. Serve with plenty of seasonal vegetables. You will need a 1 litre lipped pie dish.


Quantity Ingredient
1 quantity Rich shortcrust pastry
1 egg, to glaze
extra flour, to dust

For the filling

Quantity Ingredient
85g onion, (1 small)
85g celery
500g cooked ham or gammon
6 sage leaves
30g butter
50g plain flour
splash white wine, (optional)
700ml chicken or ham stock
60ml double cream
85g fresh or frozen peas
freshly ground black pepper


  1. For the filling, halve, peel and finely chop the onion. Finely chop the celery and cut the ham into 2cm dice. Finely chop the sage and set aside.
  2. Melt the butter in a large saucepan over a gentle to medium heat. Add the chopped onion and celery and cook until soft and translucent, stirring occasionally, then add the diced ham.
  3. Stir in the flour and cook for 1 minute, then remove from the heat and gradually stir in the wine, if using, and stock, making sure each addition is fully combined before adding the next. Bring to the boil, then reduce the heat and simmer for 2 minutes. Pour in the cream and simmer for a further 3 minutes, stirring, until it reaches a thick coating consistency.
  4. Stir in the peas and sage and add salt and pepper to taste. Pour the filling into the pie dish and leave to cool completely.
  5. Beat the egg to break it down, then pass through a sieve into a small bowl and set aside.
  6. Roll out the chilled pastry on a lightly floured surface to a 3mm thickness and just bigger than the pie dish. Cut off strips from the edge of the pastry to line the lip of the pie dish (ensuring there is still a large enough piece to cover the pie comfortably). Press the pastry strips onto the lip and brush with a little beaten egg.
  7. Carefully lift the pastry lid over the filling and press the edges gently onto the rim of the dish, to seal. The pastry should be just touching the surface of the filling.
  8. Using a sharp knife, trim away the excess pastry and crimp the edges. Cut a small hole in the centre of the pie for steam to escape, brush with the beaten egg and chill in the fridge for 20 minutes. Meanwhile, heat the oven to 200°C.
  9. Place the pie on a lipped baking sheet, glaze again with the beaten egg and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling and steaming through the steam hole.
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