Elitetwig's Healthy Ham and Mushroom Mini Pies
- Reviews 1
Ready In: 50 mins
Serves: 4
Yields: 8 mini pies
Ingredients
- 200 g sliced mushrooms
- 1 teaspoon light olive oil
- 300 g cubed ham, 1cm cubes
- 100 g peas
- 50 g low-fat cream cheese
- 50 g low-fat creme fraiche
- 500 g shortcrust pastry
- 1 free-range egg, beaten
- 1 tablespoon sesame seeds (optional)
Directions
- Preheat oven to 350F / 180C / Gas Mark 4.
- In a frying pan, saute the Mushrooms with Olive Oil for 4-5 minutes.
- Drain, place in large bowl. Add Ham, Peas, Creme Fraiche Mix and Season.
- Roll out the pastry to 0.5cm thick. Using a 8cm x 9cm round cutter, cut 8 out and line an 8-hole muffin tin.
- Spoon a teaspoon of mixture into each mould.
- With rest of pastry, using a 8cm x 7cm round cutter cut 8 rounds for the tops.
- Brush the edges of the pie bases with egg. Place each top on the pie and pinch edges together to seal.
- Brush the pie tops with egg and sprinkle with sesame seeds.
- Bake for 30-35 minutes.
- Serve Hot or Cold.
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