Weight Watchers Recipes

Classic Mushroom and Ham Pie with a Twist

For the Mushroom Pastry: (that’s the twist)
300g plain flour
50g mixed dried mushrooms (I used shitake and porcini)
200g unsalted butter, chilled and cut into small dice
1 egg, lightly beaten
3 tablespoon iced water

For the Filling:
80g unsalted butter, divided
150g button mushrooms, roughly cut
1 onion, finely chopped
40g plain flour
150ml vegetable stock
70ml cream
100ml milk
1 tablespoon Dijon mustard
1 tablespoon dry vermouth
300g ham, cut into 2cm chunks
1 tablespoon thyme leaves, finely chopped

For Finishing:
1 egg yolk beaten with 2 teaspoons cream, for egg wash
1 tablespoon thyme leaves, finely chopped
1 tablespoon sea salt flakes

Make the Pastry:
Blitz the dried mushrooms in a spice grinder until it is a fine powder. Empty it into the bowl of an electric mixer fitted with the paddle attachment. Add the flour and mix briefly to combine. Add the butter and mix on low speed until it resembles course breadcrumbs. Add the egg and iced water. Mix until it forms a dough. Stop the mixer and bring together with your hands. Divide into two portions. One third of the dough for a lid and 2/3 for the case. Flatten into discs, wrap in plastic wrap and chill for at least an hour in the fridge.

Make the Filling:
Melt 40g of the butter in a large frying pan, Add the mushrooms and cook on medium heat until golden. Remove from the pan. Add the onion and cook on low heat for about 10 minutes or until softened but not coloured. Remove from the pan.

Combine the stock, cream and milk in a small jug. Set side.

Melt the remaining 40g of butter in a medium saucepan and add the flour, cook for 2 minutes on low heat, stirring continuously. Add the stock mixture gradually, whisking until smooth. Cook for 3 – 4 minutes. Add the mustard, vermouth and thyme leaves and remove from the heat. Set aside to cool.

Combine the mushroom, onions, ham and sauce in a bowl and chill until cold.

Preheat the oven to 190C and slide a baking tray into the oven to heat up. Grease a 20 cm pie dish with cooking oil spray. Set aside.

Roll the larger disc of pastry out and line the base and sides of the prepared pie dish. Spoon the filling onto the case. Roll the remaining pastry into a circle and cut a hole in the centre to let the steam out of the pie while baking. Lay the lid over the filling, press the edges together, cut off the excess pastry and crimp the edges.

Brush the lid with the egg wash, sprinkle with thyme leaves and sea salt flakes. Pop the pie dish on to the heated baking tray in the oven and bake for 40 minutes, until the pastry it golden and crisp and the filling is piping hot. Let the pie rest for 10 -15 minutes before cutting into big, generous wedges.

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