Ham, mushroom and chestnut pie
Serves: 6
Total time: 
Recipe by Kate Titford / Recipe photograph by Dan Jones
Ham, mushroom and chestnut pie
Serves: 6
Total time: 
See more recipes
Nutritional information (per serving)
Calories
579Kcal
Fat
33gr
Saturates
12gr
Carbs
39gr
Sugars
5gr
Fibre
4gr
Protein
28gr
Salt
3.9gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 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
Step by step
- 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.
Chef quote
Serve with buttered savoy cabbage and mash, or with jacket potatoes baked alongside the pie.
