Ham and mushroom pie | Better Naked

Ham and mushroom pie
SERVES 8 | PREP 20 | COOK 25-30

Ingredients

    For the pie

  • 2 packs of Better Naked Ham, torn
  • 1 onion, sliced
  • 1 large leek, trimmed and sliced
  • 5 garlic cloves, finely minced
  • 200g mixed mushrooms, roughly chopped
  • 400ml Chicken stock
  • 1 tbsp flour
  • 1 tbsp Wholegrain mustard
  • 2 tbsp Creme fraiche
  • Salt and pepper
  • 10g Chives, finely chopped
  • 1 x roll puff pastry
  • 1 x egg, beaten

    To serve

  • Mashed potatoes
  • Tender stem broccoli
  • Gravy

Method

  • Method

    Nothing like a pie to fill you with ahhh! Filling and comforting Better Naked Ham and mushroom pie made with nitrite-free Better Naked Ham, available at Sainsburys, Ocado and Waitrose. Perfect winter warmer recipe.

     

    Start by sautéing the mushrooms in some butter until golden. Set aside.

     

    Add the leek, onion, and garlic, and sauté until soft. Add your mushrooms back in, then flour.

     

    Stir to coat, and cook for a few minutes to get the raw flour taste out. Slowly whisk in the stock, before adding the shredded ham, mustard, creme fraiche and chives. Season with salt and pepper.

     

    Preheat the oven to 200 C. Pour your pie filling into your dish, then top with a sheet of trimmed puff pastry. Brush with egg, sprinkle with flaky sea salt, and cut four little slits into the pastry.

     

    Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving. Enjoy!

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