Traditional Ham and Mushroom Pie

Naked Ham

SERVES 4 | PREP 20mins | COOK 1 hr


    Makes 1 large pie (20cm) or two small pies (10cm)

  • 2 packs Naked Ham, chunky cubes
  • 5 slices Naked Streaky Bacon, chopped
  • 2 sheets puff pastry (ready-made)
  • 200g butter
  • 60g plain flour
  • 250ml ham stock
  • 200ml milk
  • 500g chestnut mushrooms, sliced
  • 150ml single cream
  • 2 tbsp white wine
  • 2 tbsp dijon mustard
  • Olive oil


  • To make this traditional ham and mushroom pie recipe, melt 100g butter in a large pan and cook the mushrooms until browned. Remove the mushrooms and set aside.

    Add a glug of olive oil to the pan and fry off the onion, garlic and leeks until soft. Then add the Naked Bacon and fry until brown. You can fry off chicken at this stage if you want to create ham, chicken and mushroom pie. Add the mushrooms back into the pan, along with the ham.

    Separately make a roux sauce – melt the remaining butter in a pan and stir in the flour to create a paste. Gradually, add the milk and ham stock until a smooth creamy sauce is formed.

    Combine the sauce and ham mix to create the pie filling, then stir in mustard, cream and white wine (optional).

    Brush the pie dish/dishes with a little oil and push in pastry to form the pie base. Then spoon in the ham and mushroom pie filling – be generous!

    Cut out a pastry lid and place on top of the pie – cut away any excess pastry. Seal the edges with a fork and cut a small hole on top for steam to escape during baking. Brush with milk or egg wash.

    Bake in the oven for 45 mins at 200C or until the pie is browned.

    Serve this delicious traditional ham and mushroom pie with salad or veggies, and your choice of potatoes.

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