8 portions. Maximum cost: £16 (or if you use ham from the butcher’s counter, significantly more, but this will make a difference)

Skill level: Difficult (ish), 

Total cooking time: 2 hours, 

  • Prep time: 30 minutes (can all be done the night before)
  • Cooking time:  15 minutes rolling pastry + 30 minutes hob cooking + 45 minutes in the oven

Equipment used: 1 frying pan, 2 x 22 inch pie dishs, 1 food processor, 1 rolling pin, 1 whisk

Original recipe: Tom’s classic ham and mushroom pie

 

Making a pie with shop bought pastry is child’s play. You want a bit of a challenge, and you want to make it a little special, but, you haven’t had much success making pastry before… Cue Tom Kerridge’s (anything but classic) ham and mushroom pie. Adding blitzed dried porcini mushrooms into the pastry dough may not seem that special, but it’s a nice twist.

The quantity specified made 2 decent sized pies (I got 4 small to medium sized portions out of each) and the second I put in the freezer.  I use Falcon 22 inch pie dishes (less than a fiver on Amazon)

The first time I made this my pie suffered from the affectionately termed soggy bottom – A quick Google surfaced some handy tips from my favourite site, The Kitchn – they advise you to cook the pie on a pre-heated baking tray OR to glaze the bottom of the pie with egg wash to create a seal – the first method worked well for me the second time round.

 

To prep:

(Original recipe in bold font)

  • Blitz 100g mixed dried mushrooms to a powder using in a spice grinder, cleaned coffee grinder or a food processor – this last option does leave you with some larger pieces but I don’t think this adversely affected the end result. 
  • Remove 560g (!) of butter from the fridge and bring to room temperate. When soft enough, cut into approximately 1cm cubes  
  • Dice 1 onion
  • Quarter a punnet of mushrooms
  • Cut your ham in 1×1 inch cubes

 

To cook: Pastry

To make the pastry, in a stand mixer with the beater attachment combine 600g plain flour and the dried mushroom powder – I used a food processor with the dough hook attachment (worked a treat) – although I did have to split the quantities in half and make two patches of pastry (and I thought my food processor was a decent size)

Add 400g of butter (cut into cubes, add these several at a time) and mix slowly until it has the consistency of breadcrumbs. Add the eggs and 2 tablespoons of the iced water. Bring together to form a dough. You may need to add a little more water. (I didn’t)

Once the pastry has come together (this will form a big ball in the food processor when ready), remove it from the bowl and work it together gently with your hands until it forms a smooth pastry. Wrap in cling film and leave in the fridge to rest for at least 1 hour, and up to a day.

 

To cook: Filling

To make the filling, melt 100g of the butter in a large frying pan over a high heat. When the butter is foaming, add the mushrooms and fry very quickly until coloured. Drain and set aside in a bowl.   I used less than the 100g of butter suggested, and so skipped the drainage stage. When Tom presented this recipe on Saturday Kitchen, he advised to leave the mushrooms alone in the pan for a while so that they take on a really good dark colour before moving around the pan.

Warm the mushroom frying pan on a medium–low heat – don’t bother to clean it first – and drizzle in a little oil. Add the diced onion and sweat gently for about 15 minutes, stirring from time to time, until soft. Add the onions to the bowl of mushrooms.

In a saucepan over a medium–low heat, melt the remaining 60g of butter. Add the flour and cook, stirring, for a couple of minutes – I find this process easier with a whisk. Do take the time to cook this for at least 2 minutes, there is a need to “cook out” the rue, as otherwise the end result can taste floury.

Add 250ml stock,150ml double cream and 200ml milk (not all at once, you can probaly get away adding the cream, waiting until it thickens, adding milk and waiting and then adding the stock in two batches.)

When thick, cook for a further 4–5 minutes, stirring. Add 2 tablespoons Dijon mustard and 2 tablespoons of white wine, turn off the heat and leave to cool a little.

Add 500g diced ham and 2 tablespoons of thyme leaves to the mushroom and onion mixture, then stir this into the white sauce. Transfer to a bowl, cover with cling film and chill in the fridge for a couple of hours. (I have skipped this chilling stage when only using a top crust (no bottom), to do so when using a bottom will cause this to melt into the pie – not pleasant. 

Preheat the oven to 190°C/Gas Mark 5. Divide the pastry into two pieces, the larger one being two thirds of the whole. Take the larger piece and, on a surface lightly dusted with flour, roll it out into a circle big enough to line a 22cm pie dish. Brush the pie dish with a little oil and push the rolled-out pastry into the dish. Pour in the chilled pie filling, pushing it right into the edges.

Roll out the remaining pastry into a circle large enough to form the lid and use a cutter to make a small hole in the middle (this will let the air escape while the pie is cooking). Use a rolling pin to pick up the pastry, then drape it over the top of the pie. Crimp the edges together with your finger and thumb and cut away any excess pastry.

To glaze the pie, mix together the egg yolks and double cream and brush on top of the pie, then sprinkle over the thyme leaves and flaky sea salt.

Place the pie on a baking tray and cook for 40–50 minutes until the pastry is crisp and golden. If it starts to colour too early, you can cover the top with a layer of tin foil. Remove from the oven and leave to rest for 10–15 minutes before serving.

 

 

Ingredients:

All prices from Sainsbury’s, March 2017, unless otherwise stated

500g ham, cut into large dice (£15 for 700g from my local butcher, or £5 from the local supermarket, M&S sell small chunks of ham)

160g butter (I used significantly less here, max 100g – basically what was left over from the pastry) 

400g chestnut mushrooms, stalks removed (£2 for 500g / 2 punnets)

Vegetable oil, for cooking

1 onion, diced (17p)

60g plain flour

250ml Ham stock (I’ve used chicken stock in the past, £2.10 for 450g)

150ml double cream (60p for 150ml)

200ml milk

2 tablespoons Dijon mustard

2 tablespoons white wine (optional, I left this out as had no wine in the house *shudders*)

2 tablespoons thyme leaves

For the pastry

600g plain flour, plus a little more for dusting

100g mixed dried mushrooms, blitzed to a powder in a spice grinder or cleaned coffee grinder (£2 for a tub of 40g – I simply used less)

400g butter, chilled and cut into small cubes (£2.80, (£1.40 for 250g))

2 large eggs, lightly beaten (60p)

2–6 tablespoons iced water

Vegetable oil, for greasing the pie dish

To glaze the pie

2 egg yolks (60p)

2 tablespoons double cream (50p)

2 tablespoons thyme leaves

2 teaspoons flaky sea salt

 

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