HAM AND MUSHROOM PIE

Sheila is not good with pastry, so why this? she likes a challenge, to be sure, and any  Tom Kerridge recipe is a challenge.

Tom Kerridge’s Ham and mushroom pie is delicious and the addition of blitzed dried porcini mushrooms into the pastry dough adds a really delicious interesting twist.

INGREDIENTS. Serves 4-6

For the Pastry

600 g plain flour
100 g Mixed dried mushrooms blitzed to a powder in a spice grinder
400g diced cold butter
2 large beaten egg
2-6 tablespoon iced water

To glaze the pie

2 egg yolks
2 tablespoon double cream
2 tablespoons picked thyme leaves
2 teaspoons flaky sea salt

For Pie Filling

160g butter
250ml chicken stock
200ml milk
150ml double cream
600g plain flour
400g chestnut mushrooms
500g Ham cut into large dice
1 onion finely chopped
2 tablespoons Dijon mustard
2 tablespoons white wine
2 tablespoons fresh thyme leaves
Sunflower oil

METHOD

To make the pastry, mix together the flour and the dried mushroom powder. Add the butter and mix slowly until it forms a breadcrumb-like consistency. Add the beaten egg and 1 tablespoon of water. Bring together to form a dough. You may need to add a touch more water.

Once the pastry has come together work it together with your hands, forming a smooth pastry. Wrap it in clingfilm and leave in the fridge to rest for at least 1 hour.

To make the pie filling, melt 100g of butter on a high heat in a large frying pan. When the butter is foaming, add the chestnut mushrooms and fry very quickly until coloured. Drain and set side in a bowl.

Heat up the pan again and drizzle in a little oil. Add the diced onion and sweat down until soft. Add the onions to the mushrooms.

In a saucepan, melt the remaining 60g of butter and add the 60g of flour and cook out. Warm up the milk, cream and chicken stock together and slowly add them to the butter and flour mix. Whisking all the time as if you’re making a roux-based white sauce. When thick, cook for a further 4-5 minutes. Add the mustard and white wine. Allow to cool a little.

Add the diced ham and thyme to the mushroom and onion mixture. Then stir all this into the white sauce. Transfer to a bowl, cover, and chill in the fridge for a couple of hours.

Pre heat the oven to 190⁰C

Remove the pastry and onto a lightly floured surface divide into two thirds and one third. Take the largest piece and roll into a circle shape. Brush a 22cm pie dish with a little oil and push the rolled pastry into the dish.

Pour in the pie filling, pushing it right into the edges.

Roll out the remaining pastry into a circle shape that will act as a lid. Seal around the edges with a fork and cut any excess pastry away. Make a small hole in the middle.

Mix together the egg yolks and double cream and brush on top of the pie, then sprinkle over the Thyme leaves and flaky sea salt.

Place the pie onto a baking tray and cook for 40-50 minutes until the pastry is baked and crispy. If it starts to colour too early, you can cover the top with a layer of tin foil.

Remove from the oven and leave to rest for 10-15 minutes before serving.

Original recipe Best ever dishes Tom Kerridge