Pea, Ham & Potato Pie

Try this tasty pea, ham and potato pie made with Jus-Rol shortcrust pastry and served warm or cold with salad, mustards and pickles.

Quick Stats

Moderate

8 -10 Servings

70 minutes bake time

Pea, Ham & Potato Pie

Try this tasty pea, ham and potato pie made with Jus-Rol shortcrust pastry and served warm or cold with salad, mustards and pickles.

Ingredients

500g potatoes (like Desiree), peeled and sliced into 5mm rounds
2 onions, thinly sliced
25g butter
1 x 320g ready-rolled sheet Jus-Rol Shortcrust Pastry
225g-250g thick ham, diced
200g frozen peas
Small handful of parsley, finely chopped
175g mature cheddar cheese, grated, plus extra
A little flour, for rolling
1 x 500g block Jus-Rol Shortcrust Pastry
1 egg, beaten with a fork

Made With

Chilled Shortcrust Pastry Sheet

Easy to use ready rolled Jus-Rol Shortcrust Pastry Sheets are great for topping, wrapping or filling with your favourite ingredients!

Suitable for home-freezing!

Equipment required

Big baking sheet
Saucepan and frying pan
Grater
Rolling Pin
Pastry Brush

Techniques Used

How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
4. Then turn the dough a quarter turn.
5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
6. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
  
  Press paper gently into flan case and allow excess to stand up around edges.
  
  Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
  
  Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.

Method

Bring a pan of salted water to the boil, then cook the potatoes for 8 minutes or until just tender but not falling apart. Drain well and leave in the colander to steam dry.
Soften the sliced onions in the butter in a frying pan until really soft but not golden. Remove from the pan to cool.
Unroll the pastry sheet onto a big baking sheet. Trim a strip from the shorter end and press to join on one of the longer sides so it becomes more like a square, less like a rectangle. Cut a 25cm circle from the pastry (you can roll it a little to increase in size, if you need to).
Place a base layer of potato slices on top of the pastry, leaving a 3cm clear border around the edge. Next layer up the rest of the ingredients distributing the soft onions, ham, peas, parsley, cheddar and seasoning among the potatoes to make a big dome of filling on top of the pastry.
Roll out the pastry block on a lightly floured surface to a circle around 40cm wide. Brush the border of the pie base with a little beaten egg, then use your rolling pin to carefully lift the pastry to cover the pie base. Press the pastry down the sides, squeezing out any air, to stick down on the border. Trim the excess pastry, and poke a steam hole in the very top. Crimp or fork the border to seal, then brush the whole pie with beaten egg. Chill for 30 minutes, or up to a day.
Preheat the oven to 190°C (170°C fan oven) Gas Mark 5. Bake the pie for 50 minutes, then sprinkle with a little more cheddar and bake for 10-20 minutes more until the pastry and cheese are golden. Serve warm or cold with salad, mustards and pickles.