My mother used to make this pie a long time ago. Not to feed our family but to be served for guests. I used to make this for guests as well as for family meals. Tastes good when warm, but surprisingly it gets even better when cooled down. That’s why it has been a good banquet salty snack. I have no idea of the origin of this recipe – I have just followed my mother’s advice.
The amount of ingredients in this recipe does not fill the whole baking tray, but it is enough for four diners and as a small snack it’s enough from eight to ten people. If you want to make it bigger, just double all the ingredients.
Usually all of my bakings are gluten free, this one is not. It is due to the simple reason; so far I haven’t succeeded in making a good gluten free pie dough or a good puff pastry. And every single gluten free dough or pastry sold in stores is much worse than those made of regular wheat.
This very pie in the recipe has also been made from pre-rolled puff pastry. Only because it is so much easier to make.
smoked ham pie puff pastry pies