Ham-and-mushroom pie

Ham-and-mushroom pie

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • 25 minutes
  • 35 minutes
  • Ormonde Pinot Noir


  • 750 g cooked smoked ham
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 60 g mixed mushrooms, sliced
  • 4 T cake flour
  • 500 ml liquid chicken stock
  • 2 T cream
  • 1 small bunch parsley, finely chopped
  • sea salt and freshly ground black pepper, to taste
  • 2 x 250 g all-butter puff pastry
  • 1 free-range egg, beaten
  • salad greens, for serving

Cooking Instructions

Preheat the oven to 190°C.

Cut the ham into cubes and set aside. Gently cook the onion and celery in the butter until soft and glossy. Add the mushrooms and increase the heat.

Stir-fry until just cooked but still fleshy. Reduce the heat and stir in the flour.

Gradually add the stock and bring to a boil, stirring. Reduce the heat and simmer for a few minutes, still stirring, until thickened. Stir in the cream, then add the cubed ham and parsley. Season to taste, then allow to cool.

Turn the ham into 8 small individual buttered pie dishes. Brush the edges of the dishes with a little water and cover with pastry.

Brush the pastry with beaten egg and trim, if you like, with any pastry off-cuts. Bake for 20 minutes, or until nicely browned and bubbling hot. Serve with salad greens.

Cook's note: Use tongue or chicken instead of ham, if you prefer and make your own easy puff pastry at home.

Discover more pie recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes