Another recipe from the Philadelphia Inquire recipe section published 29 or more years ago.
This is not an easy recipe, there is a lot of chopping and pre cooking as well as the baking it self. You need to give yourself plenty of time to make this dish.If you like a good curry this recipe will be well worth the effort and time.
I have changed this recipe slightly so it is no longer as it appeared in the paper but very very close.
granny smith apples cored and cut into 1/2 in pieces
defatted chicken broth
cinnamon stick 3inches
peas, frozen petite thawed
ripe tomato cut into 1/2 inch pieces
mango cut into 1in pieces
coarsely shredded baked ham
pre-rolled pie crust 9 inch for the top.
How To Make curried ham pot pie
Heat the oil in large heavy pot over low heat.
Add onions and cook til wilted,add garlic and ginger and cook 2 minute more stirring constantly.
Sprinkle with curry powder and flour stirring constantly cook 1 minute more.
Add carrots,potatoes,apples,broth and Cinnamon stick bring to a boil,reduce heat and gently simmer partially covered about 20 minutes until the vegetables are tender.
Pre heat oven to 350 degrees
Once vegetables are tender add the peas,tomato,mango,and ham.Cook 5 minutes more.
Remove cinnamon stick and Place ham mixture into a 9 inch round deep dish pie pan. (Note you can use a bottom crust if you like I have made this both ways and find I like it best with just a top crust)
Lay pie crust on a flat surface lightly floured,fold the pre rolled crust in half and then in half again so it is quartered.( I use store bought pie crust to help save time,you can however if you wish make your own pie crust)
Lay quartered crust to the center of the pie pan and unfold onto the pie.Trim the edges and crimp to seal edges. cut 6 2inch slits in top of the pie
beat the egg and water together, brush the top of the crust with egg wash.
place pie dish on a baking sheet and bake 45 minutes and the pie crust is golden brown.
Serve piping hot.
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