As some of you, my dear readers, know, I love baking. Like, real home-made style baking. Not competing with an endless list of ingredients to make the recipes ultra-complicated, not spending hours to create something so beautiful that it makes you sad when you have to break it to eat it, but I love putting together something simple that is tasty and worth trying again. I think that these are the key words that describe my goals: simple and tasty.
Today, I had some friends coming over, so I wanted to make something quick and easy to surprise them with a light lunch. I have made an uncountable amount of variations of this pie, but this time, it turned out to be a cheesy ham pie. I tossed together a salad to go with it, and my friends loved it so much that even though they know that this blog is mostly about traveling, they suggested that I’d post this one here. I love sharing recipes, so here we go. If any of you feel like sharing your favorite recipes, please do post them as comments here, I’d love to try them!
CHEESY HAM PIE
This pie will be big enough to fill a rather large pie plate (10.6 inches circumference). Make sure to use a non-sticky pie plate or butter the pie plate to make sure that the crust doesn’t stick to it.
For the crust you’ll need:
1.7 cups flour (plus some when you spread the crust into the pan)
1 tsp baking powder
½ cup grated cheese (strong flavor! Swiss cheeses have good ones)
5.3 ounces cold butter
¼ cup cold water (or a couple of tablespoons less)
Mix the flour, baking powder, and grated cheese in a bowl. Add the cold, diced butter and use your fingers and thumbs to pinch and rub the butter and flour together. Quickly mix the cold water in with a fork or spoon.
Pour the mix onto the pie plate and use the extra flour to keep the crust dough from sticking to your fingers when you spread it across the pie plate and up against the edges. When ready, poke the crust dough with a fork. Set aside to wait.
For the filling:
4.4 ounces diced ham
7 ounces cottage cheese (also shredded mozzarella works well)
0.6 cups shredded mozzarella cheese
0.8 cups cream
½ cup chopped parsley (chives works well too!)
2 tsp horseradish paste (can be left out as well)
a pinch of black pepper
a pinch of Cajun
a pinch of white pepper
a pinch of garlic powder
½ cup shredded cheese (strong flavor is preferred)
Dice the onion and sauté it quickly on a skillet. Once it’s done, put it in a big bowl. Chop the parsley and add it as well as the other ingredients in the bowl. Mix well. Then pour the mix on the crust and top with shredded cheese.
Bake in the oven (350F) for 30-35 mins until golden brown. If needed, add an aluminum foil on top of the pie to prevent the crust from getting a darker brown color.