Farmer's Market Pies

This is my own little invention. It has a fair amount of vegetables in the filling and includes Ham with Cheese for that bit of Saltiness.

Unlike the Ham filled Pocket Pies I have made previously, these are designed to give you two meals in one pie, instead of a quick bite. With all of the vegetables included, you can serve it on it's own, or include a salad on the side if you wish.

You can make several at a time, freeze the extra for another day, or as I'm doing, sharing with neighbours.

Pie Pastry Recipe 


This Recipe Yields 6 Farmer 's Market Pies

Please note: I needed 2, 10" x 15" baking trays to make these.



Farmer's Market Pie

Filling Ingredients:
1 Cup Ham, Pre-cooked, Chopped
1 Large Carrot, Diced
1/4 Leek, Chopped
1/2 Cup Broccoli, Chopped, Stems and All
1/2 Cup Cauliflower, Chopped, Stems and All
1/2 Cup Cheddar Cheese, Grated
2 TBSPS Olive Oil
1/2 Cup Dry White Wine
1/2 Cup Vegetable Stock

Egg Wash
1 Egg
1 TBSP Cold Water

Spices
1/4 TSP Salt
1/2 TSP Basil
1/2 TSP Pepper

Prepare your Pie Dough and let it set until you are ready to use.

Preheat oven to 375 F.

In a hot pan, add your White Wine and let simmer to reduce.

Add your Oil and Leek, Cook until bright green.

Add your Vegetables, Ham, Mustard, Spices and Vegetables Stock to the pan and stir. Let cook for 3 to 4 Minutes.

Set aside to cool once the liquid has reduced 3/4 of the way.

I let my filling ingredients sit over night to cool and made the pies this morning, so the ingredients would gain in flavour.

When your ingredients have cooled to room temperature, or let them cool overnight, prepare your pastry dough.

Roll it out and cut 6, 6" x 5" rectangles for the bottoms, and 6, 6" x 7" rectangles for the tops.

I used the entire amount of the Pastry Dough recipe with very little to spare.

Make your Egg Wash. whisk the egg with a tablespoon of cold water.

Place your "bottom" rectangles on a pan with parchment paper, brush the edges liberally with the egg wash.

Add your ingredients to the centre of the dough, approximately 3/4 of a cup, to the centre of the bottom sheet.

Lay the upper rectangle over the ingredients and begin to press the edges together, to seal the dough.

Note: The finished Pies were 2" in height. I found it easier to roll the top portions of the dough out a little thinner after I had cut it and prior to "sealing" in the ingredients. I did trim the edges to remove a little overhang from the upper portion.





Simply push any ingredients which fall out back in as you seal, or remove if it's easier.

Once the edges are sealed, cut vents in the top, and apply egg wash to the top portion of the pies.

These bake for 25 to 30 minutes, or, remove  from the oven when the top of the crust is golden brown.

Sprinkle Cheese over the tops as soon as they have come out of the oven so the cheese melts over the crust.

All Done.

The lovely thing with this recipe is you can use it for breakfast, lunch or dinner. It has plenty of flavour and will work very well as a meal for two people at any time of the day.

This was our brunch today, and the combination of Vegetables with the Ham, was a lovely treat to get our day going.

I have five more of these Farmer's Market Pies, one I'm going to freeze for use as a future meal, the others I plan on giving away to a few folks. I also have a Shepard's Pie to write up as I made it for last night's dinner. Trust me, I may give away a fair amount of food, but we gain from the way I cook as well. I have an inventory of ready made meals for our convenience, and I know exactly what the ingredients are.

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