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RECIPE
19 INGREDIENTS 14 STEPS 3hr 5min

Ham and Cheese Slab Pie

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.
Ham and Cheese Slab Pie Recipe | SideChef
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.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
3hr 5min
Total Time
2hr 5min
Active Time
$3.24
Cost Per Serving

Ingredients

Servings
10
US / METRIC

Pastry Dough

2 1/4 cups
or Gluten-Free Flour
1/2 cup
1/4 tsp
1/4 tsp
Freshly Ground Black Pepper
1 cup
Cream Cheese
cut up

Ham & Cheese Slab Pie

4 cups
Chopped Leeks
white and light green parts only
2 cloves
Garlic , minced
1/2 cup
Chicken Broth
or Vegetable Broth
1 tsp
Dijon Mustard
1 lb
Cooked Ham
cut into 1/4" cubes, about 3 cups
2 cups
Chopped Red Chili Peppers
2 Tbsp
Chopped Fresh Oregano
or Herb of Choice
2 Tbsp
1 1/2 cups
Gruyère Cheese , shredded
1/3 cup
or Gluten-Free Flour
1
Egg , beaten
for wash
Save Time,
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
489
FAT
30.2 g
PROTEIN
20.4 g
CARBS
35.5 g

Cooking Instructions

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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 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 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 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 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 12
Bake for 50-60 minutes, or until filling is bubbly and crust is golden brown.
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.
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Nutrition Per Serving
Calories
489
% Daily Value*
Fat
30.2 g
39%
Saturated Fat
15.7 g
78%
Trans Fat
0.3 g
--
Cholesterol
107.6 mg
36%
Carbohydrates
35.5 g
13%
Fiber
2.4 g
9%
Sugars
6.2 g
--
Protein
20.4 g
41%
Sodium
664.8 mg
29%
Vitamin D
0.2 µg
1%
Calcium
242.9 mg
19%
Iron
3.4 mg
19%
Potassium
272.2 mg
6%
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