Sunday, 11 April 2010

Mushroom and Ham Pie

I'm so behind in blogging this last week. Oliver has been very poorly and we've barely been out of the house until today.

This was a quick fix meal from earlier in the week. Tasty enough with loads of flavour - but not exactly "wow" in looks. I served with red onions braised in red wine. There were far too many onions actually !

I cooked this in a 2lb silicone loaf tin mould - which is a really universal piece of silicone bakeware that I use for many different uses in my kitchen


500g thinly sliced mushrooms
4 rashers of back bacon, chopped
tablespoon fresh thyme leaves
1 clove of garlic (finely chopped)
1/4 tsp salt
1/4 tsp cracked black pepper
75ml red wine
2 tbsp double cream
packet of puff pastry

Roll the pastry out to line the loaf tin, letting excess overhang the sides. Refrigerate until ready to use. Fry bacon bits until crispy and set aside. Fry mushrooms with garlic in batches until a little undercooked, but shrunken. Add all mushrooms and bacon back to the pan with the thyme and seasoning. Add wine and reduce on a medium heat. Add cream on a low heat and stir until thickened.

Use this as filling for the pie. Trim pastry and fold long sides over each other (selaing with eggwash) to make equivalent of an envelope.

Cook at approx 200deg C in a fan oven for 40mins of until cooked and golden.

Sarah-Jane Nash, - April 2010

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