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Ham and Cheese Slab Pie
Recipe

19 INGREDIENTS • 14 STEPS • 3HRS 5MINS

Ham and Cheese Slab Pie

5
1 rating
Breakfast casserole meets savory pot pie in this make-ahead brunch recipe. Kids will go wild for the ham and cheese, while adults will adore the scrumptious sauteed leeks, peppers, and peas.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Breakfast casserole meets savory pot pie in this make-ahead brunch recipe. Kids will go wild for the ham and cheese, while adults will adore the scrumptious sauteed leeks, peppers, and peas.
3HRS 5MINS
Total Time
$3.24
Cost Per Serving
Ingredients
Servings
10
US / Metric
Pastry Dough
All-Purpose Flour
2 1/4 cups
All-Purpose Flour
or Gluten-Free Flour
Unsalted Butter
1/2 cup
Salt
1/4 tsp
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Cream Cheese
1 cup
Cream Cheese
cut up
Ham & Cheese Slab Pie
Olive Oil
2 Tbsp
Leek
4 cups
Leeks
white and light green parts only
Garlic
2 cloves
Garlic, minced
Chicken Broth
1/2 cup
Chicken Broth
or Vegetable Broth
Dijon Mustard
1 tsp
Dijon Mustard
Cooked Ham
1 lb
Cooked Ham
cut into 1/4" cubes, about 3 cups
Red Chili Pepper
2 cups
Red Chili Peppers
Fresh Oregano
2 Tbsp
Fresh Oregano
or Herb of Choice
Gruyère Cheese
1 1/2 cups
Gruyère Cheese, shredded
All-Purpose Flour
1/3 cup
All-Purpose Flour
or Gluten-Free Flour
Egg
1
Egg, beaten
for wash
Nutrition Per Serving
VIEW ALL
Calories
488
Fat
29.6 g
Protein
19.9 g
Carbs
37.0 g
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Ham and Cheese Slab Pie
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
In the bowl of a food processor, add the All-Purpose Flour (2 1/4 cups), Unsalted Butter (1/2 cup), Salt (1/4 tsp), and Freshly Ground Black Pepper (1/4 tsp). Give it a few quick pulses until the mixture resembles pea-size crumbs.
step 1 In the bowl of a food processor, add the All-Purpose Flour (2 1/4 cups), Unsalted Butter (1/2 cup), Salt (1/4 tsp), and Freshly Ground Black Pepper (1/4 tsp). Give it a few quick pulses until the mixture resembles pea-size crumbs.
step 2
Add the cut up Cream Cheese (1 cup) and steadily pulse until it all comes together. That should happen in less than a minute.
step 2 Add the cut up Cream Cheese (1 cup) and steadily pulse until it all comes together. That should happen in less than a minute.
step 3
Place the dough in a gallon-size resealable plastic bag. Gently smooth it out with a rolling pin to form a rectangle. It helps to be sure that the air is removed from the bag before sealing and rolling.
step 3 Place the dough in a gallon-size resealable plastic bag. Gently smooth it out with a rolling pin to form a rectangle. It helps to be sure that the air is removed from the bag before sealing and rolling.
step 4
Place the dough in the refrigerator for at least one hour or until ready to use.
step 4 Place the dough in the refrigerator for at least one hour or until ready to use.
step 5
For the filling, heat the Unsalted Butter (2 Tbsp) and Olive Oil (2 Tbsp) over medium-high heat in a medium-large saucepan. Add the Leeks (4 cups) and Garlic (2 cloves). Cook and stir 3-4 minutes or until tender.
step 5 For the filling, heat the Unsalted Butter (2 Tbsp) and Olive Oil (2 Tbsp) over medium-high heat in a medium-large saucepan. Add the Leeks (4 cups) and Garlic (2 cloves). Cook and stir 3-4 minutes or until tender.
step 6
Add the Chicken Broth (1/2 cup) and Dijon Mustard (1 tsp). Bring to a boil. Reduce heat and simmer, uncovered, for 1 minute. Remove from the heat.
step 7
Stir in cubed Cooked Ham (1 lb), Red Chili Peppers (2 cups), Frozen Green Peas (1 cup), Fresh Oregano (2 Tbsp), and Fresh Parsley (2 Tbsp). Cool for 10 minutes.
step 7 Stir in cubed Cooked Ham (1 lb), Red Chili Peppers (2 cups), Frozen Green Peas (1 cup), Fresh Oregano (2 Tbsp), and Fresh Parsley (2 Tbsp). Cool for 10 minutes.
step 8
Stir in the Gruyère Cheese (1 1/2 cups) and All-Purpose Flour (1/3 cup).
step 8 Stir in the Gruyère Cheese (1 1/2 cups) and All-Purpose Flour (1/3 cup).
step 9
On a floured surface, roll one batch of pastry dough to a 17x12-inch rectangle about 1/8-inch thick. Fold into quarters, then unfold into a 15x10x1-inch baking pan. Ease into sides and corners. Trim to 1/2-inch beyond pan edges. Cover and chill trimmings.
step 9 On a floured surface, roll one batch of pastry dough to a 17x12-inch rectangle about 1/8-inch thick. Fold into quarters, then unfold into a 15x10x1-inch baking pan. Ease into sides and corners. Trim to 1/2-inch beyond pan edges. Cover and chill trimmings.
step 10
Transfer the filling to the pastry-lined baking pan. Preheat oven to 375 degrees F (190 degrees C).
step 11
On a floured surface, roll the second batch of pastry dough to a 17x12-inch rectangle about 1/8-inch thick. Trim to a 15x10-inch rectangle. Reserve trimmings. Fold the pastry into quarters, then unfold over the filling. Fold the edge of bottom pastry over top and pinch to seal. Brush entire surface with Egg (1).
step 11 On a floured surface, roll the second batch of pastry dough to a 17x12-inch rectangle about 1/8-inch thick. Trim to a 15x10-inch rectangle. Reserve trimmings. Fold the pastry into quarters, then unfold over the filling. Fold the edge of bottom pastry over top and pinch to seal. Brush entire surface with Egg (1).
step 12
Bake for 50-60 minutes, or until filling is bubbly and crust is golden brown.
step 13
Let cool for 10 minutes.
step 13 Let cool for 10 minutes.
step 14
Cut into 10 rectangles to serve. If desired, partially wrap each portion with waxed paper or bakery tissue, then tie with kitchen twine. Serve warm or at room temperature. Pie can sit out for up to 2 hours. Reheat any remaining slices in a 350 degrees F (175 degrees C) oven for 15 minutes.
step 14 Cut into 10 rectangles to serve. If desired, partially wrap each portion with waxed paper or bakery tissue, then tie with kitchen twine. Serve warm or at room temperature. Pie can sit out for up to 2 hours. Reheat any remaining slices in a 350 degrees F (175 degrees C) oven for 15 minutes.
Tags
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Breakfast
Brunch
Comfort Food
Shellfish-Free
Dinner
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