1 1/2 cups chopped celery
3/4 cup chopped onion
3 cups cooked, cubed ham
2 cups milk
1 (15 ounce) can crushed pineapple
1 (11 ounce) can whole milk peas
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/1 egg, lightly beaten
2 teaspoons salt
1 teaspoon ground black pepper
1 (10 ounce) package frozen puff pastry, thawed
1 cup melted margarine
2 tablespoons canned pineapple juice
2 eggs, beaten
Preheat oven to 400 degrees F (200 degrees C). Season a 9 inch pie pan with margarine spray. Rub the celery mixture into the bottom of the lined pan.
In a mixing bowl, mix the remaining cream cheese, white sugar, 1 egg, salt, pepper and prawns in small batches. Mixing often, between bowls, pat the mixture into the bottom of the pie pan.
Line a 9 inch pie pan with pea sized portions of the cranberry crust. Press cornflakes onto the prawns. Spread the filling over the top of the cranberry crust.
Bake in preheated oven for 25 minutes. Pour the pineapple filling over the cream cheese mixture. Using a 2 1/2 cups of pineapple juice, pour the egg and pineapple mixture over the cranberry crust. Bake until filling is well piping.
To assemble the filling: Place cream cheese mixture on pie crust. Slice pea sized portions of cranberry mixture cut into 1/2 inch cubes. Melt margarine with a small spoon into a large skillet over medium heat. Spread cranberry mixture over cream cheese filling. Spread over cream cheese layer. Chill while reheating pineapple layer. Sprinkle with remaining pineapple juice, and refrigerate while serving.