Ham and Pea Muffin Pies: A Delicious & Easy Recipe

Ham and pea muffin pies: Prepare to be transported back to childhood with a savory twist on a classic comfort food! These aren’t your average sweet muffins; instead, imagine flaky, buttery pastry cups filled with a creamy, cheesy mixture of smoky ham and sweet green peas. It’s a delightful combination that’s both nostalgic and surprisingly sophisticated.

The concept of savory pies, particularly those baked in individual portions, has roots stretching back centuries. From medieval banquets to humble cottage kitchens, pies have always been a way to showcase seasonal ingredients and create satisfying, portable meals. While the exact origin of ham and pea muffin pies is difficult to pinpoint, the combination of ham and peas is a time-honored pairing, often found in traditional English cuisine. Think of it as a deconstructed ham and pea soup, elevated to a handheld delight!

But what makes these little pies so irresistible? It’s the perfect balance of textures and flavors. The crisp, golden crust gives way to a soft, creamy filling. The saltiness of the ham is beautifully complemented by the sweetness of the peas, all brought together by the richness of the cheese. They’re also incredibly convenient – perfect for lunchboxes, picnics, or a quick and easy weeknight dinner. Trust me, once you try these ham and pea muffin pies, you’ll be hooked!

Ingredients:

• For the Muffin Pies:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3/4 cup buttermilk, cold
• 1 large egg, lightly beaten
• For the Ham and Pea Filling:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups cooked ham, diced
• 1 cup frozen peas, thawed
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste
• For Egg Wash (Optional):
• 1 large egg
• 1 tablespoon milk or water

Preparing the Dough

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed for a consistent rise.
2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The smaller the butter pieces, the flakier the crust will be! You can also use a food processor for this step, pulsing until the mixture resembles coarse crumbs. Be careful not to over-process.
3. In a separate bowl, whisk together the cold buttermilk and the lightly beaten egg.
4. Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix, as this can result in a tough dough. A few streaks of flour are okay.
5. Turn the dough out onto a lightly floured surface. Gently pat it into a disc about 1 inch thick.
6. Using a 4-inch round cookie cutter or a sharp knife, cut out circles from the dough. You should get about 6-8 circles, depending on the size of your cutter. If you have leftover dough, you can gently re-roll it and cut out more circles, but keep in mind that the dough will become tougher with each re-rolling.

Making the Ham and Pea Filling

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the diced ham and cook for 2-3 minutes, until lightly browned. This will add a nice depth of flavor to the filling.
5. Stir in the thawed frozen peas. Cook for another 2-3 minutes, until heated through.
6. Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, until the cream has slightly thickened.
7. Remove the skillet from the heat and stir in the grated Parmesan cheese and chopped fresh parsley.
8. Season with salt and black pepper to taste. Be mindful of the salt content of the ham when seasoning.
9. Let the filling cool slightly before assembling the muffin pies. This will prevent the dough from becoming soggy.

Assembling and Baking the Muffin Pies

1. Preheat your oven to 400°F (200°C).
2. Grease a 6-cup muffin tin. You can also use muffin liners if you prefer.
3. Gently press each dough circle into a muffin cup, making sure the dough comes up the sides of the cup.
4. Spoon the ham and pea filling into each muffin cup, filling them almost to the top.
5. In a small bowl, whisk together the egg and milk (or water) for the egg wash (if using).
6. Brush the tops of the muffin pies with the egg wash. This will give them a beautiful golden-brown color.
7. Bake for 20-25 minutes, or until the muffin pies are golden brown and the filling is bubbly.
8. Let the muffin pies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips and Variations

• Cheese Variations: Feel free to experiment with different types of cheese in the filling. Gruyere, cheddar, or mozzarella would all be delicious additions.
• Vegetable Additions: You can add other vegetables to the filling, such as chopped carrots, celery, or mushrooms.
• Herb Variations: Try using different herbs in the filling, such as thyme, rosemary, or chives.
• Make-Ahead Tip: You can prepare the dough and the filling ahead of time and store them separately in the refrigerator. Assemble and bake the muffin pies just before serving.
• Freezing Instructions: Baked muffin pies can be frozen for up to 2 months. Let them cool completely before wrapping them individually in plastic wrap and then placing them in a freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of the regular all-purpose flour. You may need to add a little more liquid to the dough to achieve the right consistency.
• Vegan Option: Use a vegan butter substitute, plant-based milk, and a vegan egg substitute in place of the dairy and eggs. You can also use a vegan ham alternative in the filling.
• Serving Suggestions: These ham and pea muffin pies are delicious served warm or at room temperature. They make a great appetizer, snack, or light meal. Serve them with a side salad for a complete meal.
• For a richer flavor: Brown the butter before adding it to the dry ingredients. This will give the dough a nutty flavor.
• To prevent a soggy crust: Blind bake the muffin pie crusts for 10 minutes before adding the filling. This will help to crisp up the crust and prevent it from becoming soggy.
• If you don’t have buttermilk: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.

Troubleshooting

• Dough is too dry: Add a little more buttermilk, 1 tablespoon at a time, until the dough comes together.
• Dough is too sticky: Add a little more flour, 1 tablespoon at a time, until the dough is easier to handle.
• Muffin pies are not browning: Brush the tops of the muffin pies with egg wash before baking.
• Filling is too runny: Cook the filling for a few more minutes to allow the cream to thicken.
• Crust is too tough: Avoid overmixing the dough.

Nutritional Information (Approximate, per muffin pie)

• Calories: 350-400
• Fat: 20-25g
• Saturated Fat: 12-15g
• Cholesterol: 80-100mg
• Sodium: 500-600mg
• Carbohydrates: 30-35g
• Fiber: 2-3g
• Sugar: 5-7g
• Protein: 10-12g

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Conclusion:

So, there you have it! These Ham and Pea Muffin Pies are truly a must-try for anyone looking for a quick, easy, and utterly delicious meal or snack. The combination of savory ham, sweet peas, and flaky pastry is simply irresistible. But beyond the incredible flavor, what makes these little pies so special is their versatility. They’re perfect for a light lunch, a satisfying appetizer, or even a fun addition to a picnic basket.

Why are these Ham and Pea Muffin Pies a must-try? Because they offer a delightful balance of flavors and textures in a convenient, portable package. They’re also incredibly adaptable to your own tastes and preferences. Don’t like peas? Swap them out for corn or diced carrots. Want a bit more spice? Add a pinch of red pepper flakes to the filling. The possibilities are endless!

Serving Suggestions and Variations:

I’ve found that these pies are fantastic served warm, straight from the oven, but they’re also surprisingly good at room temperature. For a complete meal, try pairing them with a simple green salad or a bowl of creamy tomato soup. If you’re looking for a more substantial side dish, consider serving them alongside roasted vegetables or mashed potatoes.

Here are a few variations to get your creative juices flowing:

* Cheesy Ham and Pea Muffin Pies: Add a generous sprinkle of shredded cheddar or Gruyere cheese to the filling before baking for an extra layer of flavor and richness.
* Creamy Ham and Pea Muffin Pies: Stir in a tablespoon or two of cream cheese or sour cream to the filling for a smoother, creamier texture.
* Spicy Ham and Pea Muffin Pies: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little kick.
* Vegetarian Pea Muffin Pies: Substitute the ham with sauteed mushrooms or crumbled tofu for a vegetarian-friendly option. You can also add other vegetables like spinach or bell peppers.
* Mini Ham and Pea Muffin Pies: Use a mini muffin tin to create bite-sized versions that are perfect for parties or appetizers.

These Ham and Pea Muffin Pies are also a great way to use up leftover ham from a holiday dinner. Instead of letting that delicious ham go to waste, transform it into these delightful little pies! It’s a win-win situation – you get to enjoy a new and exciting dish, and you reduce food waste.

I truly believe that you’ll love these Ham and Pea Muffin Pies as much as I do. They’re a crowd-pleaser, a time-saver, and a guaranteed way to put a smile on everyone’s face.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these amazing Ham and Pea Muffin Pies. I’m confident that you’ll be hooked after just one bite!

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Sharing your feedback helps me improve the recipe and inspires other readers to give it a try. Happy baking!

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