Zucchini ham and egg pie

Accompanied with steamed peas and onion chutney, this tasty ham, egg and couscous pie will be a welcome addition to your dinner repertoire.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Zucchini ham and egg pie
  • 3 sheets frozen shortcrust pastry, thawed
  • 1/2 cup couscous
  • 3 zucchini, grated (squeeze out excess moisture)
  • 200 gram shaved ham, chopped
  • 3 eggs, lightly whisked
  • 125 gram cream cheese, softened
  • 2 tablespoon chopped fresh dill
  • 1 tablespoon milk, to brush
  • steamed peas, onion chutney, to serve


Zucchini ham and egg pie
  • 1
    Preheat oven to 180°C.
  • 2
    Arrange two sheets of pastry on top of each other to form a star. Press into base and sides of a 22cm springform pan, trimming any pastry overhang. Prick base with a fork. Bake for 15 minutes until golden. Cool.
  • 3
    Cook couscous following packet instructions. Set aside until needed.
  • 4
    In a bowl, combine zucchini, couscous, ham, eggs, cream cheese and dill. Season. Spoon evenly into pastry case. Cover with remaining pastry sheet, crimp edges to seal. Make 3 slits in middle of pastry to allow steam to escape. Brush with milk, bake for 20-25 minutes until golden.
  • 5
    Serve hot with peas and chutney.

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