Handheld Mushroom Pies


Prep: 20



60 minutes


15 minutes

Nutrition Information

Servings (pies): 8

Calories per serving: 281 kcal

Calories per 100g: 153 kcal



150g Flour

100g Butter

50g Cold Water


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



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.


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.


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.


Preheat the oven to 180 degrees celsius, then bake the pies for 30 minutes.


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.


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.


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.

Truly Handheld

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.

Creamy Bacon & Pea Pasta



10 minutes


15 minutes

Nutrition Information

Servings: 2

Calories per serving: 774 kcal

Calories per 100g: 255 kcal


150g Pasta

100g Bacon

200g Frozen Peas

2 eggs

50g grated parmesan

Freshly cracked black pepper



Cut the bacon into small bitesize pieces. Grate the parmesan if it’s not pre-grated and reserve a little for serving. Crack the eggs into a bowl, add the parmesan and freshly cracked black pepper, then mix these together until a cohesive mixture forms.

Boil water in a large pot with a pinch of salt, then add the pasta and cook 2 minutes less than the package directions. Meanwhile fry the bacon in a frying pan large enough to add the pasta. Fry it until the bacon bits become crispy and a lot of the fat has been rendered out, making sure to stir occasionally. Add the peas to the boiling pasta for the last minute of cooking. Making sure to reserve a cup of pasta water before draining.

Add the pasta and peas straight into the pan with the bacon after draining, then turn off the heat. Then add the egg mixture and stir until it coats the pasta. If it is not doing this, feel free to add some of the reserved pasta water. If you find this the sauce is still too liquid, turn the heat back on to low, and stir for about 2 minutes, or until the sauce has thickened.


Serve with the reserved parmesan and extra freshly cracked black pepper on top.


Store for up to 3 days in an airtight container in the fridge.


This dish is best eaten fresh, although it also makes for a surprisingly tasty pasta salad after being stored in the fridge.

The eggs in this recipe are what thickens the sauce, however, they are not cooked for very long. To avoid undercooked eggs, make sure the sauce is not runny when serving. This might require a little extra string over low heat.

The sauce for this recipe is a little tricky, as there is a fine balance between having cooked eggs in the sauce and making scrambled eggs. So try to take it slow, add a little bit more heat if needed, and if the eggs do set too quickly, don’t despair, the pasta will still taste great. Keep trying and I’m sure you’ll have the perfect sauce in no time, even if it takes a few tries.