Sarah Brown
Ham and mushroom pie is a comforting and savory dish that combines the rich flavors of tender ham, earthy mushrooms, and a creamy sauce, all encased in a flaky pastry crust. Perfect for a hearty meal, this pie is both satisfying and versatile, making it an excellent choice for family dinners or special occasions. The process involves preparing a filling by sautéing mushrooms and ham, blending them with a béchamel sauce, and then baking the mixture in a pie dish topped with puff pastry until golden brown. Whether you're a seasoned cook or a beginner, this recipe offers a delightful way to elevate simple ingredients into a delicious and impressive dish.
| Characteristics | Values |
|---|---|
| Main Ingredients | Ham, mushrooms, puff pastry, onion, garlic, butter, flour, milk, chicken or vegetable stock, thyme, salt, pepper |
| Cooking Time | Approximately 45 minutes - 1 hour |
| Servings | 4-6 people |
| Difficulty Level | Intermediate |
| Preparation Steps | 1. Sauté onions and garlic in butter, 2. Add mushrooms and cook until softened, 3. Stir in flour, then gradually add milk and stock to create a sauce, 4. Add ham, thyme, salt, and pepper, 5. Simmer until thickened, 6. Pour mixture into a pie dish, 7. Top with puff pastry, 8. Bake at 200°C (400°F) for 25-30 minutes until golden |
| Optional Additions | Peas, carrots, cheese (e.g., cheddar or Gruyère), mustard, white wine |
| Serving Suggestions | Serve with mashed potatoes, steamed vegetables, or a green salad |
| Storage | Refrigerate for up to 3 days; reheat in oven or microwave |
| Dietary Considerations | Not suitable for vegetarians (unless using vegetarian ham alternative); can be made gluten-free with gluten-free pastry |
| Nutritional Information (per serving) | Calories: ~400-500, Protein: ~20g, Carbohydrates: ~30g, Fat: ~20g (varies based on ingredients and portion size) |
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What You'll Learn
- Prepare the Pastry: Mix flour, butter, salt, and water to create a smooth, elastic dough
- Sauté Mushrooms: Cook mushrooms in butter until golden, adding garlic and thyme for flavor
- Assemble Filling: Combine ham, sautéed mushrooms, cream, and cheese in a bowl
- Layer the Pie: Fill pastry-lined dish with ham mixture, top with second pastry layer
- Bake and Serve: Bake at 375°F for 30-35 minutes until golden, let cool slightly
Prepare the Pastry: Mix flour, butter, salt, and water to create a smooth, elastic dough
To begin preparing the pastry for your ham and mushroom pie, gather your ingredients: all-purpose flour, cold unsalted butter, a pinch of salt, and ice-cold water. The key to a flaky and tender pastry lies in keeping the ingredients cold, so ensure your butter is chilled and your water is icy. Start by measuring out 2 and 1/2 cups of flour and placing it in a large mixing bowl. Add a pinch of salt to the flour, which will enhance the flavor of the pastry without making it taste salty. Mix the flour and salt together briefly with a fork or a whisk to combine them evenly.
Next, cut the cold butter into small cubes, about 1/2 inch in size. This will make it easier to incorporate the butter into the flour. Add the butter cubes to the flour mixture, and using your fingertips or a pastry cutter, begin to work the butter into the flour. The goal is to coat the butter pieces with flour and break them down into smaller bits, creating a mixture that resembles coarse breadcrumbs with some larger, pea-sized pieces of butter remaining. This step is crucial for achieving a flaky texture in your pastry, as these small pieces of butter will melt during baking, creating steam pockets that lift the pastry.
Once the butter is well incorporated, it's time to add the ice-cold water. Start by adding 6 tablespoons of water, one tablespoon at a time, mixing with a fork after each addition. The dough will begin to come together, but be careful not to overmix. You're aiming for a dough that holds together when squeezed but isn't sticky. If the mixture seems too dry and isn't coming together, add more water, a teaspoon at a time, until the desired consistency is reached. Remember, it's easier to add more water than to fix a dough that's too wet.
After the dough has come together, turn it out onto a clean, lightly floured surface. Knead the dough gently just 2-3 times to bring it fully together; over-kneading can make the pastry tough. Shape the dough into a disc, which will make it easier to roll out later. Wrap the disc in plastic wrap and refrigerate it for at least 30 minutes. This resting period allows the gluten in the flour to relax and the butter to firm up again, making the dough easier to handle and ensuring a more even texture in the baked pastry.
While the dough rests, you can prepare the ham and mushroom filling for your pie. This downtime is also an opportunity to preheat your oven and grease your pie dish. When you're ready to assemble the pie, remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly, which will make it easier to roll out without cracking. With your pastry prepared and rested, you're now set to create a delicious, flaky crust for your ham and mushroom pie.
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Sauté Mushrooms: Cook mushrooms in butter until golden, adding garlic and thyme for flavor
To begin the process of sautéing mushrooms for your ham and mushroom pie, start by selecting fresh, firm mushrooms. Button mushrooms or cremini mushrooms work exceptionally well due to their earthy flavor and ability to hold up during cooking. Clean the mushrooms by gently wiping them with a damp cloth or brushing off any dirt; avoid soaking them in water as they can absorb excess moisture. Once cleaned, slice the mushrooms evenly to ensure they cook at the same rate. This preparation is crucial for achieving a consistent texture and flavor in your pie.
Next, heat a large skillet over medium heat and add a generous amount of butter. Butter not only adds richness but also helps the mushrooms develop a beautiful golden color. Allow the butter to melt completely and start to foam slightly, which indicates it’s ready for the mushrooms. Carefully add the sliced mushrooms to the skillet, spreading them out in an even layer. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of sauté. If necessary, cook the mushrooms in batches to maintain the desired texture.
As the mushrooms cook, stir them occasionally to ensure even browning. You’ll notice they begin to release their moisture, but as the liquid evaporates, they will start to brown. This process typically takes about 5-7 minutes, depending on the heat and the amount of mushrooms. Once the mushrooms are golden and any released liquid has evaporated, it’s time to add the aromatics. Mince 2-3 cloves of garlic and add them to the skillet, along with a teaspoon of fresh thyme leaves or half a teaspoon of dried thyme. The garlic and thyme will infuse the mushrooms with a deep, savory flavor that complements the ham in the pie.
Continue cooking the mushrooms for another 1-2 minutes, stirring frequently to prevent the garlic from burning. The garlic should become fragrant, and the thyme will release its aroma, enhancing the overall flavor profile. At this point, the mushrooms should be tender, golden, and richly seasoned. Taste a piece to ensure the seasoning is balanced; if needed, add a pinch of salt and pepper. Properly sautéed mushrooms will serve as a flavorful foundation for your ham and mushroom pie, adding depth and texture to the filling.
Finally, remove the skillet from the heat and let the mushrooms cool slightly before incorporating them into your pie filling. The sautéed mushrooms, now infused with garlic and thyme, will bring a delightful umami quality to the dish. This step, though simple, is essential for creating a pie that is both comforting and full of flavor. With the mushrooms prepared, you’re one step closer to assembling a delicious ham and mushroom pie that will surely impress.
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Assemble Filling: Combine ham, sautéed mushrooms, cream, and cheese in a bowl
To begin assembling the filling for your ham and mushroom pie, start by preparing your ingredients. Ensure you have diced or shredded ham ready, as this will be the main protein component of your pie. The ham should be cut into small, bite-sized pieces to ensure even distribution throughout the filling. Next, prepare your mushrooms by slicing them thinly and sautéing them in a pan with a bit of butter or olive oil until they are golden brown and have released their moisture. Sautéing the mushrooms not only enhances their flavor but also removes excess water, preventing a soggy pie filling.
Once your mushrooms are sautéed to perfection, it’s time to combine them with the ham. In a large mixing bowl, add the cooked ham and the sautéed mushrooms. The bowl should be spacious enough to allow for easy mixing without spilling. Gently toss the ham and mushrooms together, ensuring they are evenly distributed. This combination of ham and mushrooms forms the hearty base of your pie filling, offering a rich and savory flavor profile that will complement the other ingredients.
With the ham and mushrooms combined, it’s time to incorporate the cream and cheese to create a luscious, creamy texture. Pour in the heavy cream, which will bind the ingredients together and add a velvety smoothness to the filling. The amount of cream can be adjusted based on your preference for richness, but it should be enough to coat the ham and mushrooms without making the mixture too runny. Stir the cream gently into the ham and mushroom mixture, ensuring it is fully incorporated.
Now, add the cheese to the bowl. A sharp cheddar or Gruyère works particularly well, as their robust flavors pair beautifully with the ham and mushrooms. Grate the cheese finely so it melts easily and distributes evenly throughout the filling. Fold the cheese into the mixture, allowing it to meld with the cream and coat the ham and mushrooms. The cheese not only adds depth of flavor but also helps thicken the filling, creating a cohesive and indulgent texture.
Finally, give the filling a good stir to ensure all the ingredients are well combined. Taste a small spoonful and adjust the seasoning if needed—a pinch of salt, pepper, or even a dash of nutmeg can enhance the overall flavor. Your filling should now be a harmonious blend of ham, sautéed mushrooms, cream, and cheese, ready to be encased in pastry and baked to golden perfection. This step is crucial, as a well-assembled filling is the key to a delicious and satisfying ham and mushroom pie.
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Layer the Pie: Fill pastry-lined dish with ham mixture, top with second pastry layer
To begin layering your ham and mushroom pie, start by ensuring your pastry-lined dish is ready. Roll out your shortcrust or puff pastry dough to fit the base and sides of your pie dish, leaving a slight overhang. Gently press the pastry into the corners and trim any excess dough from the edges. This will serve as the foundation for your pie, holding the savory filling securely. Preheat your oven to the temperature specified in your pastry recipe, usually around 375°F (190°C), to prepare for baking.
Next, spoon the prepared ham and mushroom mixture into the pastry-lined dish, spreading it evenly to ensure every slice of pie will be generously filled. The mixture should be thick and hearty, combining diced ham, sautéed mushrooms, onions, and a creamy sauce thickened with flour and stock. Be careful not to overfill the dish, as the mixture may bubble and rise slightly during baking. Leave about ½ inch of space from the top of the dish to allow for the second pastry layer and to prevent spillage.
Once the filling is in place, it’s time to add the second pastry layer. Roll out another piece of pastry to the same size as the dish, ensuring it’s large enough to cover the filling completely. Carefully lift the pastry and place it over the ham and mushroom mixture, pressing it gently onto the edges of the bottom pastry to seal the pie. Use your fingers or a fork to crimp the edges, creating a decorative border and a tight seal that will keep the filling from leaking out during baking.
To ensure the pie bakes evenly and the pastry achieves a golden finish, brush the top layer with a beaten egg or a mixture of milk and butter. This will give the pastry a glossy, appetizing appearance. If desired, cut a small slit or two in the center of the pastry to allow steam to escape during baking, preventing the pie from becoming soggy. These slits also add a professional touch to your pie’s presentation.
Finally, place the pie in the preheated oven and bake according to your pastry recipe, typically for 30-40 minutes or until the pastry is golden brown and the filling is bubbling. Keep an eye on the pie during the last few minutes of baking to ensure it doesn’t burn. Once baked, remove the pie from the oven and let it cool for a few minutes before serving. The layered pastry and rich ham and mushroom filling will make for a comforting and satisfying meal.
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Bake and Serve: Bake at 375°F for 30-35 minutes until golden, let cool slightly
Once your ham and mushroom pie is assembled, it’s time to focus on the baking process to achieve that perfect golden crust and fully cooked filling. Preheat your oven to 375°F (190°C) while your pie rests, ensuring the oven is at the correct temperature before the pie goes in. This step is crucial for even cooking and achieving the desired texture. Place the pie on a baking sheet to catch any potential drips and to make it easier to handle when removing it from the oven. The baking sheet also helps distribute heat evenly, preventing the bottom crust from becoming soggy.
Once the oven is preheated, carefully transfer the pie to the center rack. Bake for 30 to 35 minutes, keeping an eye on it to ensure it doesn’t overbake. The pie is ready when the crust is a deep golden brown and the filling is bubbling slightly around the edges. If the crust begins to brown too quickly, loosely cover it with aluminum foil to prevent burning while allowing the filling to continue cooking. The aroma of the ham, mushrooms, and creamy sauce will fill your kitchen, signaling that your pie is nearly ready.
After 30 to 35 minutes, remove the pie from the oven using oven mitts to protect your hands. Place it on a wire rack to cool slightly, which is an essential step to allow the filling to set and prevent it from spilling out when sliced. Letting the pie rest for about 10 minutes also ensures a cleaner cut and enhances the overall texture. During this time, the pastry will firm up, and the flavors will meld together beautifully.
While the pie cools, prepare any accompaniments you plan to serve, such as a fresh green salad or steamed vegetables. This cooling period is also a great time to set the table or prepare any sauces, like a dollop of mustard or a drizzle of gravy, to pair with the pie. The slight cooling process not only improves the pie’s structure but also makes it easier to handle and serve without falling apart.
Finally, once the pie has cooled slightly, it’s ready to be served. Use a sharp knife to cut clean slices, ensuring each piece includes a portion of the savory ham and mushroom filling. The golden, flaky crust should be crisp on the outside and tender on the inside, complementing the rich, creamy filling. Serve the ham and mushroom pie warm, allowing your guests to enjoy the comforting flavors and textures of this hearty dish. With its perfect bake and slight cooling, your pie will be a delicious centerpiece for any meal.
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Frequently asked questions
You’ll need pie crust (store-bought or homemade), cooked ham (diced), mushrooms (sliced), onion, garlic, butter, flour, milk, chicken or vegetable broth, cheese (optional), salt, pepper, and thyme.
Sauté onions and garlic in butter, add mushrooms and cook until softened. Stir in flour, then gradually add milk and broth to create a creamy sauce. Mix in the diced ham, season with salt, pepper, and thyme, and let it simmer until thickened.
Yes, store-bought pie crust works well and saves time. Simply fill it with the ham and mushroom mixture, cover with a top crust, and bake according to the recipe instructions.
Preheat your oven to 375°F (190°C) and bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Yes, you can prepare the filling ahead and refrigerate it. Assemble the pie just before baking, or bake it fully and reheat in the oven at 350°F (175°C) for 15-20 minutes when ready to serve.
