Creamy Mushroom and Ham Pies
If you have a batch of Bechamel {White} Sauce stashed in the freezer, these pies will come together quite quickly. I have made small individual pies, however there is no reason you could not just make one pie. I would use a 20cm pie plate to make a large pie.
I used a large piece of ham leftover from Christmas for these pies, however if sliced ham is all you can find use that instead.
To make these vegetarian, just omit the ham and increase the amount of mushrooms.
Assuming you do not have a pie maker, use six individual 10cm pie dishes. I have given instructions for baking these pies, however just follow the manufacturer's instructions if you have a pie maker.
I used a large piece of ham leftover from Christmas for these pies, however if sliced ham is all you can find use that instead.
To make these vegetarian, just omit the ham and increase the amount of mushrooms.
Assuming you do not have a pie maker, use six individual 10cm pie dishes. I have given instructions for baking these pies, however just follow the manufacturer's instructions if you have a pie maker.
Servings: 6 small pies
Calories:
Ingredients
- 2 tablespoons ghee
- 400 g field mushrooms
- 1 teaspoon fresh thyme leaves
- 1 clove garlic crushed
- 120 g ham
- 1/2 batch Bechamel Sauce
- 1 Tablespoon chopped parsley
- Salt & pepper
- Kamut & Spelt Shortcrust Pastry or purchased Puff Pastry
- 1 Tablespoons egg beaten or 3 milk
Instructions
For the pie filling
- Chop the mushrooms into 1cm cubes.
- Melt the ghee in a fry pan over a medium high heat, and add the field mushrooms.
- Add the thyme leaves, and fry the mushrooms until browned.
- Stir the garlic into the mushrooms, and cook for a further 2 minutes.
- Remove the fry pan from the heat and allow the mushrooms to cool.
- Chop the ham into small pieces. As I used a chunk of ham, I cut mine into 2mm cubes. If you are using sliced ham, shred it instead.
- Stir the ham, bechamel sauce and chopped parsley into the mushrooms.
- Season with salt and pepper.
To make the pies
- Preheat the oven to 200C (180C fan forced).
- Line six individual 10cm pie dishes with either the Kamut or puff pastry.
- Fill the pies with the mushroom & ham filling. I use about 1/2 cup of the filling in each pie.
- Brush the edges of the pastry with the beaten egg or milk.
- Cut circles from the remainder of the pastry using a 12cm pastry cutter and place these on top of the filling.
- Press the edges of the pastry together to seal.
- Brush the tops of the pies with the remainder of the egg or milk.
- Bake in the oven for approximately 25 minutes, or until the pies are golden and the filling is heated through.
Notes
I have frozen these pies quite successfully. I cook them first, then reheat from frozen at 180C for about 20 minutes, or until defrosted.