Cheese-Ham Pies

Name: Cheese-Ham Pies
Yield: Makes 12 servings
Cuisine: United States
Ingredients: ¼ tsp. paprika; 2 c. diced carrots; Cheese Pastry for 2-crust pie; 2 tblsp. flour; 1 tsp. celery seed; 1¼ c. milk; 2 c. cubed potatoes; 1 (4 oz.) can sliced mushrooms, drained; 3 c. cubed cooked ham; 2 tblsp. ham drippings

Preparation info

Makes
12
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Pies can be readied for baking in a hurry when you return home late

Ingredients

Cheese Pastry for 2-crust pie
2 c. diced carrots
2 c. cubed potatoes

Americas
United States
Main course
Pie

Method

Cook carrots and potatoes in salted water until just tender; drain. Arrange in 2 greased 9" square pans. Divide ham between the 2 pans.
Heat ham drippings and mushrooms in skillet. Stir in flour until mixture is smooth; add milk and cook until thick and smooth, stirring constantly. Add celery seed and paprika.
Pour sauce over vegetables and ham in both