New Zealand Style Potato Ham Pie
Experience the comforting flavors of a traditional *New Zealand Style Potato Ham Pie*, a hearty dish that’s perfect for family dinners or gatherings. This savory pie features a velvety mashed potato filling studded with diced ham, caramelized onions, and melty cheddar cheese, all encased in golden, flaky puff pastry. With just the right balance of creamy and savory, this pie is easy to prepare yet utterly satisfying. The buttery pastry shell locks in the rich flavors, while a hint of parsley adds a fresh finishing touch. Ready in just over an hour, this recipe is a crowd-pleaser you’ll want to serve again and again. Perfect for using up leftover ham or creating a new family favorite, this potato ham pie will quickly become a weeknight staple.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 50 g Butter
- 100 ml Milk
- 300 g Ham
- 1 medium Onion
- 150 g Cheddar cheese
- 2 large Eggs
- 2 sheets Puff pastry sheets
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Peel the potatoes, cut them into chunks, and boil them in salted water for 15-20 minutes until tender.
Meanwhile, dice the ham into small cubes and finely chop the onion.
Heat a small skillet over medium heat and sauté the onion in a teaspoon of butter until softened, about 5 minutes.
Preheat your oven to 200°C (390°F).
Drain the cooked potatoes, mash them with the butter and milk until smooth, and season with salt and pepper.
Add the sautéed onions, diced ham, and 100 g of grated cheddar cheese to the mashed potatoes. Mix well and set aside.
In a small bowl, beat one egg and mix it into the potato mixture to bind the filling.
Roll out one sheet of puff pastry and use it to line the bottom of a greased 9-inch round pie dish. Trim any excess pastry hanging over the edges.
Spoon the potato and ham mixture into the pie shell, spreading it out evenly.
Sprinkle the remaining 50 g of cheddar cheese over the top of the filling.
Place the second sheet of puff pastry over the filling, pressing the edges to seal the pie. Trim any excess pastry and crimp the edges for decoration.
Make a small slit in the center of the pastry to allow steam to escape during baking.
Beat the second egg and brush it lightly over the pastry for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crisp.
Allow the pie to cool for 5-10 minutes before slicing. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
