Ham, mushroom and chestnut pie
Serves 6 | total time
- 1 x 500g roasted ham joint, or 500g leftover cooked ham
- 1 x 200g pack cooked chestnuts, roughly chopped
- 1 x 250g pack chestnut mushrooms, thinly sliced
- a handful of flat-leaf parsley, chopped
- 2 x 350g tubs fresh mushroom sauce
- beaten egg, to glaze
- 1 x 375g pack ready-rolled puff pastry
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the ham into bite-sized chunks and tip into a large bowl. Add the cooked chestnuts, sliced mushrooms and chopped parsley. Stir in the mushroom sauce and season with black pepper. Tip into a 20cm x 28cm ovenproof dish (just smaller than the sheet of pastry).
- Brush the edge of the dish with beaten egg. Unroll the pastry and place on top of the filling, pressing down along the edges of the dish; brush the top with more beaten egg. Make a hole in the centre, place the pie on a baking tray and cook in the oven for 45 minutes, or until the pastry is golden and the filling is piping hot.
Tip This is a great way to use up leftover turkey, too – use 350g cooked turkey with 150g of the ham.
Serve with buttered savoy cabbage and mash, or with jacket potatoes baked alongside the pie.