Ham and mushroom pie

By Carmen Niehaus
11 January 2017

This easy-to-make pie just melts in your mouth!

Serves 6-8 Preparation time: 30 min Cooking time: 1 hour


  • 300 g butter at room temperature
  • 1 egg
  • 2 egg yolks
  • 550 g (4 c) cake flour
  • 2 ml (½ t) salt
  • 30-45 ml (2-3 T) cold water


  • 50 g butter
  • 250 g smoked ham or bacon, diced
  • 450 g leeks
  • 250 g brown mushroom, sliced
  • 125 g Gruyère or mature Cheddar cheese, grated
  • 50 g pecorino cheese, grated
  • salt and pepper
  • 30 ml (2 T) wholegrain mustard
  • 100 ml sour cream
  • 1 egg yolk, whisked

Preheat the oven to 200 °C.

Grease a pie dish with food spray.

1 PASTRY Blitz the butter, egg and egg yolks in a food processor until pale and creamy. Add the flour and salt and pulse until the ingredients just stick together.  Add the cold water and pulse until the mixture forms a pastry. Halve the pastry and cover with cling film. Chill for at least 30 minutes.

2 Roll out one portion of pastry and line the pie dish. Prick the pastry with a fork and bake blind for 10-15 minutes (see tip). Leave to cool.

3 FILLING Heat the butter, fry the ham or bacon until crisp and set aside. Fry the leeks  and mushrooms and stir-fry for 10 minutes or until done. Remove from the heat, stir in the cheese and season with salt and pepper.

4 Spoon half the mixture into the pie crust and spread it evenly, leaving a 1 cm edge all around. Scatter ham or bacon on top.

5 Mix the mustard and sour cream, season with salt and pepper and spread the mixture on top of the pie filling. Spoon the remaining mushroom mixture on top. 6 Brush the edge of the pie crust with water. Roll out the remaining portion of pastry and cover the filling. Press the edges together and lightly brush the top  with whisked egg yolk. Make a hole in the top to let the steam escape. 7 Bake for 35 minutes or until the crust is golden and done. Serve hot or cold.


Baking a pie crust blind (without filling) prevents the pastry case becoming soggy from the wet filling. Line the empty case with baking paper and fill with dried beans or rice to stop the pastry rising in the oven.

This recipe originally appeared in YOU's Family Favourites, courtesy of Janet Shelford of Johannesburg.

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