Smoked Ham, Leek and Mushroom Pie

Tasty home cooked pie with ham ,leek and mushroom

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Serves: 8

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Ingredients

U.S. U.K. Conversion chart
  • For the pastry
  • 300 gram(s) butter, at room temperature
  • 1 whole(s) egg
  • 2 medium egg yolks
  • 550 gram(s) (1¼ lb) plain flour, sifted
  • ½ tsp salt
  • For fhe filling
  • 50 gram(s) butter
  • 450 gram(s) (1lb) leeks, thinly sliced
  • 225 gram(s) chestnut mushrooms, sliced
  • 125 gram(s) Gruyère cheese, grated
  • 50 gram(s) Parmesan cheese, grated
  • 225 gram(s) sliced oak smoked cooked ham, diced
  • 4 tablespoon(s) wholegrain mustard
  • 200 ml tub fromage frais
  • 1 medium egg, beaten, to glaze

Method

  1. First make the pastry. Put the butter, whole egg and the egg yolks in a food processor and whiz until pale - the mixture may look curdled but don't worry. Add the flour and salt and pulse until the mixture just starts to come together. Add 2-3tbsp iced water, whiz for 1sec, then tip the dough into a bowl and use your hands to bring it together into a ball. Divide into two pieces, one slightly larger than the other. Wrap up both pieces and chill for 30min.
  2. Preheat the oven to 200°C (180°C fan oven) mark 6. On a sheet of greaseproof paper, roll out the smaller piece of dough into a large rectangle measuring 23x28cm (9x11in). Gather up any trimmings, then cover and reserve. Slide the dough on to a baking sheet. Prick all over with a fork and bake in the oven for 10- 15min. Leave to cool.
  3. To make the filling, melt the butter in a frying pan, add the leeks and mushrooms and cook for about 10min until soft. Stir in the cheeses and season well with salt and freshly ground black pepper. Spread half of the filling mixture over the cooked pastry base, leaving a 1cm (½ in) border around the edge. Cover with the diced ham.
  4. Mix the mustard with the fromage frais, season to taste, then spread evenly over the ham. Top with the remaining leek and mushroom mixture. Lightly brush the pastry edges with water.
  5. Roll out the remaining piece of dough on a large sheet of greaseproof paper. Ask someone to help you hold the greaseproof paper just above the pie. Use a palette knife to loosen the dough from the paper then carefully slide the paper out leaving the pastry covering the filling. Press the dough down to seal, trim and reserve any excess. Crimp the edges.
  6. Roll out the reserved trimmings and cut out nine diamond shapes. Brush with a little water and arrange down the middle of the pie. Brush all over the pie with beaten egg, then bake for 35min until the pastry is golden and crisp. Serve warm or cold.
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