Holiday Ham Pot Pie

Method

1. 01

   Melt butter in a pan over medium-high heat. Add diced onion, celery, and carrot with a pinch of salt. Sauté for a few minutes until onions are translucent. Stir in flour to form a roux and cook for a few minutes until the flour turns a light golden brown.

   

   ↗Watch · 0:15
2. 02

   Whisk in chicken broth and continue stirring until the mixture thickens. Stir in the heavy cream, cubed ham, minced rosemary, black pepper, and cayenne. Simmer for about 10 minutes on medium-low heat. Stir in frozen peas, adjust the consistency with a splash of water if too thick, and let the filling cool completely.

   

   ↗Watch · 1:25
3. 03

   To make the hot water crust, mix flour and salt in a bowl. Bring butter and water to a simmer in a saucepan. Once the butter is melted and the mixture is hot, pour it into the flour well. Stir with a spoon until a clump forms, then knead by hand on a work surface until a smooth, round disc of dough is achieved.

   

   ↗Watch · 3:35
4. 04

   Roll the warm dough out to about 1/8 to 1/4-inch thickness. Cut out circles slightly larger than your ramekins for the lids. Use the remaining dough to line the bottom and sides of the ramekins, ensuring the dough extends slightly over the edges to allow for sealing.

   

   ↗Watch · 6:25
5. 05

   Fill the lined ramekins with the cooled ham filling. Brush the top edge of the dough and the bottom of the lids with egg wash. Place the lids on top, press to seal, and trim the excess dough with a knife. Crimp the edges with a fork and brush the entire top with egg wash. Cut a vent hole in the center.

   

   ↗Watch · 7:50
6. 06

   Place the ramekins on a foil-lined baking sheet and bake in a preheated 400°F (200°C) oven for about 60 minutes, or until the crust is deep golden brown and the filling is bubbling out. Let rest for at least 10 minutes before serving.

   

   ↗Watch · 9:45