Time
Prep: 20
minutes
Cooking:
60 minutes
Rest:
15 minutes
Nutrition Information
Servings (pies): 8
Calories per serving: 281 kcal
Calories per 100g: 153 kcal
Ingredients
Pastry
150g Flour
100g Butter
50g Cold Water
Filling
10g Butter
1 tsp Oil
1 Shallot
3 cloves of Garlic
200g Mushrooms
300g Ham (lean)
1 Carrot
100g Peas
2 tbsp Flour
1 tbsp Tomato Paste
1 tsp Mustard
200ml Red Wine
200ml Water
1 tbsp Rosemary
1/2 tsp smoked Paprika
Salt & Pepper to taste
Instructions
Pastry
Mix together flour and butter until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix until the mixture just comes together. Form it into a ball, flatten it slightly and cut it into 8 equal pieces. Roll these smaller pieces into 8 smaller balls and then let them rest in the fridge for at least 15 minutes.
Filling
Wash the vegetables and finely mince the onion, garlic and carrot. Thinly slice the mushrooms and cube the ham. Sauté the onion on medium heat with the butter and oil until translucent, about 5 minutes, then add the garlic and mushrooms and turn the heat to medium high. Sauté the mushrooms until the liquid has evaporated, about 10 minutes, and then add the carrots, flour, mustard and tomato paste. Stir the mixture until all the ingredients are incorperate and add the red wine. Cook out the red wine until the alcohol has cooked off, about 10 minutes, stiring regularly, adding some of the water if it begins to stick to the bottom of the pan, making sure the mixture is relatively dry, so it doesn’t make the pastry too wet.
Assemble
Take the pastry out of the fridge and flatten the balls using a rolling pin, the flat bottom of a glass or your hands. Try to make them as flat and round as possible and put the rolled out pastry on a lined baking sheet. Place a heaped tablespoon of the filling into the middle of the rolled out pastry, fold over one side to form a semi-circle, squeeze together the seams where the pastry meets to close them and then press the edges with a fork.
Bake
Preheat the oven to 180 degrees celsius, then bake the pies for 30 minutes.
Serve
These pies are best served warm out of the oven, however, be careful as the filling can be very hot when it’s fresh out of the oven. Serve on their own or with a side salad.
Storage
Store in a closed container in the fridge for up to 3 days. The pastry and filling can be stored separately, assembled but not yet baked or baked. Warm leftover pies in the oven before serving.
Notes
For the pastry, this time I used garlic & herb butter, this gives the pastry some extra flavour, so I highly recommend trying it.
The shallot can also be replaced with onion. The same goes for the rosemary and smoked paprika, these can also be replaced with other herbs and spices, such as thyme, sage, herb de province, etc.
This recipe uses red wine, if you’d prefer not to use wine, this can be replaced with the same amount of broth or water.
For a different meat option, why not try this recipe with some minced meat.
For a non-dairy version, feel free to replace the butter with coconut oil or margarine. Oil might also be an option, however I’m still testing how well that works for the pastry.
For a vegetarian version, leave out the bacon.
For a vegan version, replace the butter with the aforementioned options and leave out the bacon.
