How to make it

  • Position oven rack in the lower third of the oven and preheat to 425'
  • In a large skillet heat 2 tablespoons olive oil over medium high heat
  • add the scallion whites and cook until softened about 1 minute
  • add the ham and cook, stirring ocasionally until heated through about 3 minutes
  • transfer to a medium bowl
  • return the skillet to medium heat, and add the remaining 1 table spoon of olive oil
  • add the mushrooms and cook, stirring occasionally, until their liquid is cooked off, 6-8 minutes
  • stir into the ham mixture along with the cream cheese and scallion greens
  • let cool
  • transfer 1 tablespoon beaten egg to a small bowl and stir in 1 tablespoon water
  • stir the mustard into the remaining beaten eggs and season with a pinch of salt
  • center a pie crust round over a 9in pie plate, pressing the dough into the sides and bottom
  • fill with the ham mixture, spreading it evenly
  • pour in the mustard egg mixture, tilting the plate to distribute evenly
  • cover completely with the tomatoe halved cut side down
  • place remaining pie crust round on a lightly floured work surface
  • cut into 3/4 in strips
  • place the longest strips over the center of the pie, forming a cross
  • lay the remaining strips parallel to the first strips alternating directions and spacing them evenly apart, to form a lattice top
  • trim off any excess ends
  • roll the rim of the bottom crust up over the lattice and crimp
  • brush the top with the egg wash
  • transfer the pie to a baking sheet
  • bake till the egg mixture is set about 50 minutes
  • let cool for 30 minutes before serving

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