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Ham and egg pie

Serves   4
Prep time: 10 mins
Cooking time: 45 mins

Perfect for a no-fuss family dinner, this ham and egg pie is an easy go-to recipe packed with roasted veges, and leftovers make a tasty lunch the next day! Best served with a dollop of your favourite relish.

Ham and egg pie

Ingredients

Method

Ingredients

  • 350g ready rolled flaky puff pastry, defrosted
  • 8 cups roasted veges (can use leftovers from the crumbed fish recipe)
  • 150g shaved leg ham, sliced
  • 8 large eggs*

* These ingredients are shared with other recipes from the weekly meal planner.

Method

  1. Heat oven to 200C bake or 180C fan bake.
  2. Prepare a rectangular baking or pie dish or roasting tray by greasing it thoroughly.
  3. Place all the roasted veges in the lined dish or tray, scatter the sliced ham, then crack the eggs over the top. 
  4. Cover with the pastry and crimp the edges with your fingers or a fork. Cut a few holes on the top for the steam. If desired, brush the pastry with milk to give a glossy look. 
  5. Bake for 35-45 minutes, or until golden brown on top and cooked through. Remove from the oven and leave to cool slightly before serving.  
Skill level: Easy as
Cooking tips

- Check the pastry packet instructions for tips on the best way to defrost it. 
- Boil or steam any additional veges to add to the pie if desired. 

Adapt it

- For additional veges, serve with a green seasonal salad. 
- Use reduced fat pastry if you prefer

Leftover tips

- Eat for lunch the next day or freeze and reheat another day.