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Ham, mushroom and semi-dried tomato pie
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in a cheesy ham and veggie pie that's rich and comforting.
Ingredients:
  • 60g butter
  • 2 leeks, trimmed, halved lengthways, thinly sliced
  • 500g button mushrooms, thinly sliced
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) milk
  • 100g (1 cup) coarsely grated cheddar
  • 11.80 gm Dijon mustard
  • 245g broccoli, cut into florets
  • 500g piece ham off the bone, coarsely chopped
  • 150g semi-dried tomatoes, coarsely chopped
  • White pepper, to season
  • 3 sheets (25 x 25cm) of frozen puff pastry, just thawed
  • 1 egg, whisked
  • Sesame seeds, for topping
Instructions:
  • Begin by melting butter and oil in a saucepan over medium heat. Sauté leek and mushroom for 8 minutes until soft. Stir in flour and cook for 1 minute. Remove from heat. Gradually stir in milk until smooth, then return to medium-high heat. Cook until sauce thickens and boils, about 2-3 minutes. Stir in cheddar and mustard until the cheddar melts, about 1 minute.
  • Place the broccoli in a heatproof bowl and pour boiling water over it. Let it sit for 1 minute until it turns bright green and is tender crisp. Shock the broccoli by rinsing it under cold water. Drain the excess water. Mix the broccoli, ham, and tomato into the sauce and stir well. Season with salt and white pepper. Allow the mixture to cool slightly before using it to assemble the pies.
  • To assemble the pies, start by using six 330ml (1 1/3-cup) capacity ovenproof dishes to cut 6 discs from 3 sheets (25 x 25cm) of just-thawed frozen puff pastry. Next, divide the filling among the dishes, brush the top edges of the dishes with whisked egg, and place the pastry discs on top, lightly pressing to seal. Brush the tops with egg wash and sprinkle sesame seeds over them. Finally, place the pies on a baking tray and bake at 200°C for 20-25 minutes until the pastry is puffed and golden.

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