Each week, Mark from Dingle Cookery School chats to Mairead and has a recipe for you to try so you can sort out your dinner time.
This week, now that summer is coming to a close, Mark has a yummy ham and mushroom pie you can whip up in no time.
Ham and Mushroom Pie (Serves 4)
- knob of butter
- 300g mushrooms, washed and sliced
- 1 large onion, finely diced
- 2 leeks, washed and thinly sliced
- 1 tsp. of flour (optional)
- 350ml cream
- 1kg cooked ham, cut into large chunks (1kg ham will take about 45-50mins to cook in simmering water)
- 1 tbsp. Dijon mustard
- bunch of flat leaf parsley chopped
- 1 sheet of short pastry
- 1 egg beaten
- salt and pepper
- Preheat the oven to 190ºC
- Heat a pot over a medium to high heat, once hot add a little oil and butter and then add the mushrooms (you may have to do this in 2 batches). Cook these for about 5 minutes over this heat. This will help to give the mushrooms a nice brown colour. Once they have browned turn the heat down low and add a little more butter followed by the onions and pinch of salt. Cook this slowly for about 5 minutes. After this add the leeks and again cook slowly for about 5 minutes.
- Add in the flour if you are using it. Next add the cream, give it a stir with a wooden spoon. Bring this to the boil and bring it down to a simmer. Season this with a little salt and pepper, cook it for about 5 minutes. This will allow the liquid to thicken.
- Add the ham pieces, mustard and herbs to the pot and take it off the heat.
- Roll out the pastry.
- Pour the contents of the pot into an oven dish. Cover the dish with the sheet of pastry. Trim the edges to fit the dish, use a fork to push the pastry to the edges of the dish. Use a small knife to cut a little circle in the middle of the pastry. Brush this with some egg wash.
- Bake this in the oven for about 20-25 minutes. The pastry should be golden at this stage.
- Allow to cool for a few minutes before serving.
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