Ham Mushroom Pie
Indulge in the comforting flavors of a classic Ham Mushroom Pie, a hearty dish that blends rich, creamy textures with savory ingredients. Tender button mushrooms and succulent chunks of cooked ham are enveloped in a luscious, velvety white sauce infused with fresh parsley and a hint of black pepper. This filling is nestled inside a golden, flaky shortcrust pastry, offering the perfect balance of buttery crispness and satisfying heartiness. Whether you opt for a decorative lattice top or a traditional crust, this pie bakes to perfection in just under an hour, making it an ideal centerpiece for family dinners or cozy gatherings. Serve it warm, paired with a crisp green salad or roasted vegetables, for a meal that's as inviting as it is delicious. Perfect for comfort food lovers, this recipe will have you savoring every bite!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 250 grams Button mushrooms
- 200 grams Cooked ham
- 3 tablespoons All-purpose flour
- 300 milliliters Whole milk
- 100 milliliters Heavy cream
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley
- 1 sheet Shortcrust pastry
- 1 large Egg
- 1 teaspoon Water
Instructions
Preheat your oven to 200°C (400°F).
Clean and slice the mushrooms. Chop the cooked ham into bite-sized pieces. Finely chop the fresh parsley.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 4-5 minutes until softened and lightly browned. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute until the mixture forms a smooth paste.
Gradually pour in the milk, whisking constantly to prevent lumps. Add the heavy cream and cook until the sauce thickens, about 3-4 minutes.
Season the sauce with salt, black pepper, and stir in the chopped parsley.
Add the mushrooms and ham into the sauce, stirring until everything is evenly coated. Remove from heat and let the filling cool slightly.
Roll out the shortcrust pastry on a lightly floured surface if needed, and use it to line a pie dish. Trim any overhang, reserving excess pastry for decoration if desired.
Fill the pastry shell with the ham and mushroom mixture, spreading it out evenly.
Beat the egg with 1 teaspoon of water to make an egg wash. Brush the edges of the pastry with the egg wash.
Cover the pie with another sheet of pastry, or use the reserved trimmings for a lattice design. Trim away excess and press the edges to seal. Brush the top of the pie with the egg wash.
Cut a small steam vent in the center of the pastry top. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Remove the pie from the oven and let it cool slightly before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 22.6 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 511 mg | 39% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
