Ham and Mushroom Pie

    1 hour 5 minutes

    This an easy pie to make and you can omit the ham if you prefer it to be vegetarian. Crème fraiche is available in big supermarkets or delis but you can substitute light sour cream if you prefer.

    8 people made this

    Serves: 4 

    • 500g mushrooms
    • 2 teaspoons butter
    • 200g ham, cubed
    • 1 onion, minced
    • 200ml white wine
    • 250g crème fraiche
    • 1 teaspoon chopped fresh thyme
    • 1 egg yolk, beaten
    • 1 teaspoon salt
    • 2 shortcrust pastry sheets

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat the oven to 180 C.
    2. Cook the mushrooms in a large frying pan with the butter on medium heat for 5 minutes, then add the ham and onion. Cook for 5 more minutes. Add the white wine and cook for 10 more minutes.
    3. Add the crème fraiche to the mixture and mix well. Remove from heat.
    4. Line a non-stick flan tin with one shortcrust pastry sheet and trim the edge. Pour the mixture in the pastry shell. Cover with the other shortcrust pastry sheet and trim, then press the edges together.
    5. Brush with the beaten egg yolk, sprinkle with salt and fresh thyme. Slit the top sheet of pastry in a few places with a knife. Bake for 30 minutes and enjoy!

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    Reviews in English (1)


    This was my first attempt at making a pie from scratch. The recipe didn't specify which kind of mushrooms to use so I used two varieties. It also didn't mention if 500g was the amount needed chopped and prepared...seeing as mushrooms usually shrink cooked I used the amount chopped (not sliced but quartered) and prepared. The wine taste was a little intense and I am not sure if this was due to the wine I used or the amount. Maybe next time I will try a little less. The mixture was nice a creamy (only used 200ml creme freche) but I thought next time I would try adding some cheese. A success and a recipe I will be using again. Thanks to this Pastry recipe : http://allrecipes.co.uk/recipe/211/easy-peasy-pastry-for-pies.aspx  -  30 Jun 2013  (Review from Allrecipes UK & Ireland)