Aromatic mushroom curry pie

Ed Baines recipes for Mushrooms Make Sense

Mushroom, chicken and ham pieChicken, Ham and Mushroom Pie

(Use easy roll puff pastry to save time)

Serves – 6

Preparation time: 45 minutes
Cooking time:2 hours 25 minutes


  • 1 smoked ham hock
  • 4 chicken legs
  • 2 carrots
  • 1 onion
  • 4 cloves garlic
  • 1 bunch parsley
  • 75g/3oz butter
  • 50g/2oz plain flour
  • 125ml/4fl oz dry white wine
  • 900ml/1½ pint ham and chicken stock
  • 4 tablespoons double cream
  • 250g/9oz closed cup chestnut or white mushrooms, quartered
  • 500g/1lb 2oz frozen puff pastry, defrosted if frozen
  • Little flour for dusting
  • 1 egg yolk for glazing


1. Rinse the ham in a couple of changes of cold water then put into a large saucepan, add the chicken, carrot, onion, garlic and parsley stalks. Cover with cold water then bring to the boil, skim if needed then cover and poach for 2 hours until the ham and chicken are almost falling off the bone.

2. Strain off reserving the stock for the sauce. Pick off all the ham and chicken meat and put to one side. Skin garlic, chop and reserve.
Melt butter in the pot, stir in the flour and cook for 1 minute. Add the wine, stirring constantly then gradually mix in 600ml/1 pint of ham and chicken stock. Season with pepper then chop and mix in the remaining parsley and garlic. Chop and add the cooked carrot and onion then cook for 5 minutes, stirring occasionally (if making in advance leave to cool at this stage).

3. Mix in the shredded ham and chicken, add the cream and adjust the consistency with a little extra stock if needed. Divide between 6, 300ml/half pint pie dishes. Top with the quartered mushrooms.

4. Cut the pastry into 6 then roll out each piece until a little larger than the top of the pie dish. Brush lip of pie dish with egg yolk place over pastry, press to dish edge to seal and trim off excess pastry. Make a slit in the centre for the steam to escape and slash top lightly to decorate. Brush pastry top with egg yolk beaten with a little water. Bake in a pre-heated oven set to 200°C for about 25 minutes till pastry is golden brown and filling is piping hot.

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