Ingredients for Elitetwig's Healthy Ham And Mushroom Mini Pies
- Sliced Mushrooms
- Light Olive Oil
- 100g diced cooked ham
- 50g frozen peas
- Low Fat Cream Cheese
- Low Fat Creme Fraiche
- Shortcrust Pastry
- 1 egg, beaten
- Sesame seeds (to taste)
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How to Make Elitetwig's Healthy Ham And Mushroom Mini Pies
- Preheat oven to 180°C (350°F) Gas Mark 4.
- Heat 1 tbsp olive oil in a frying pan over medium heat. Add 200g sliced mushrooms and sauté for 4-5 minutes, until softened.
- Drain any excess liquid from the mushrooms and transfer to a large bowl.
- Add 100g diced cooked ham, 50g frozen peas, 100g crème fraîche, and season generously with salt and pepper to taste.
- Roll out 250g ready-made puff pastry on a lightly floured surface to a thickness of 0.5cm.
- Using an 8cm round cutter, cut out 8 circles. Line an 8-hole muffin tin with the pastry circles.
- Spoon a teaspoon of the ham and mushroom mixture into each pastry case.
- Using the same 8cm cutter, cut out 8 more circles from the remaining pastry for the pie lids.
- Brush the edges of the pastry bases with a little beaten egg.
- Place a pastry lid on each pie and crimp the edges to seal.
- Brush the tops of the pies with the remaining beaten egg and sprinkle with sesame seeds.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
- Let cool slightly before serving. Enjoy hot or cold!
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
10g
Fat
67g
Carbs
19g
