Puff pastry beef and mushroom pie
- November 2009
- Serves 6
- Hands on time 20 mins, 3 hours cooking time, plus cooling and chilling
This rich beef pie is made with mushrooms and Parma ham for a delicious savoury flavour. It can be frozen in advance.
- 37.1g (14.8g saturated)
- 32.5 (1.8g sugars)
To speed up the chopping of the mushrooms, brush them clean, then pulse them in a blender until finely chopped. Go easy on the salt in this recipe, as the Parma ham makes it quite salty already. To cook the pie from fresh, chill for 20 minutes after step 5, then brush with beaten egg and cook on a baking sheet for 25 minutes, or until golden brown on top.
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