Curried Ham Deep-Dish Pie
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RECIPE BY: - Sheila Lukins
From Sunday Parade Magazine
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
2 tablespoons curry powder
1 tablespoon all-purpose flour
1 cup carrots, diced into 1-inch dice
1 cup peeled and diced (1/2-inch) potatoes
1 Granny Smith apple, cored and cut into 1/2-inch pieces
3 cups defatted chicken broth
1 (3-inch) long cinnamon stick
1/2 cup dried cherries
1/2 cup fresh or frozen peas, thawed if frozen
1 ripe tomato, seeded and cut into 1/2-inch pieces
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped mango chutney
2 cups coarsely shredded baked ham
Salt and freshly ground black pepper, to taste 1 sheet prepared puff pastry (1/2-pound), thawed if frozen
1 large egg
1 tablespoon water
Heat the oil in a large, heavy pot over low heat. Add the onion and cook until wilted, stirring occasionally, 8 to 16 minutes. Add the garlic and ginger; cook, stirring 2 to 3 minutes. Sprinkle with the curry powder and flour; cook, stirring constantly, to mellow the flavors, 1 to 2 minutes.
Add the carrots, potatoes, apple, broth and cinnamon stick. Bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Then add the cherries, peas, tomato, parsley, mango chutney and ham; cook 5 minutes more. Season with salt and pepper.
Meanwhile, preheat the oven to 350 degrees.
Place the ham mixture in a 2-quart round ovenproof casserole. Remove the cinnamon stick and discard. On a lightly floured surface, roll the puff pastry out to form a circle about 2 inches larger than the diameter of the casserole. Beat the egg with the water, then brush this egg wash around the inside and the outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch and crimp the edges around the rim to form a tight seal. Cut 6 (2-inch) slits in the center of the pastry to release the steam, and brush the pastry with the remaining egg wash.
Place the casserole on a baking sheet, and bake until the crust is golden, 40 to 45 minutes. Serve piping hot.
NOTES - Store-bought frozen puff pastry works perfectly in this dish. Just be sure to roll it out on a lightly floured surface. Also paint the top with an egg wash, so the baked crust will be shiny and golden. A pastry brush works fine.