ELEGANT MUSHROOM PIE RECIPE
This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
- Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
- Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
- Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
- Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
- Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 37.2 g, Cholesterol 48.3 mg, Fat 33.2 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 11.9 g, Sodium 428 mg, Sugar 1.7 g
HAM, LEEK & POTATO PIE
Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like
Provided by Jane Hornby
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
- Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
- Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
- Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium
CRUSTLESS SPINACH QUICHE
I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
CREAMY HAM & MUSHROOM PASTA BAKE
Use up the leftovers in your fridge with this hearty family supper dish
Provided by Good Food team
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
- Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.
Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium
HAM, CHEESE & MUSHROOM TURNOVERS
A puff pastry turnover is always a good way of using leftovers - adapt the recipe to whatever cheese you've got
Provided by Good Food team
Time 1h40m
Yield Makes 4
Number Of Ingredients 9
Steps:
- The first thing to do is to make a thick white sauce that will be the base of the turnover filling. Bring the milk to a simmer, then add the butter and flour paste. Whisk the paste into the simmering milk and allow it to boil for 3-4 mins, whisking gently all the time to prevent it from catching. You should now have a very thick white sauce. Cool the sauce in a bowl. Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool.
- Place the ham, cheese and mushrooms into a bowl, then gradually add the white sauce until everything is well coated. Finally, add the herbs.
- Roll out the pastry on a floured surface to about the thickness of a £1 coin and cut out 4 saucer-size rounds (about 18cm wide), re-rolling the trimmings if you need to. Brush the edges of each round with beaten egg. Spoon the mixture onto 1 side of each round, then fold over and seal the edges well. The turnovers can now be frozen for up to 1 month. Brush the turnover with the remaining egg, then chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Place the turnovers on a baking sheet and bake for about 35 mins until puffed up and golden. Leave to cool slightly and enjoy warm.
Nutrition Facts : Calories 752 calories, Fat 55 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.78 milligram of sodium
HAM MUSHROOM PIE
Make and share this Ham Mushroom Pie recipe from Food.com.
Provided by Fauve
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut ham to fit the bottom of pastry shell; place into shell.
- In a bowl, combine the remaining ingredients; mix well.
- Pour over ham.
- Cover edges of piecrust loosely with foil to prevent over-browning.
- Bake at 425* for 35-40 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 358.8, Fat 22.6, SaturatedFat 7.8, Cholesterol 140.4, Sodium 1368.5, Carbohydrate 17, Fiber 0.5, Sugar 1.4, Protein 20.9
CHICKEN & HAM PIE
When you need something warm and comforting after a long day, there's nothing like a proper British pie
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
- Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
- Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
- Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.
Nutrition Facts : Calories 778 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.86 milligram of sodium
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