Wild Mushroom Open Pie With Parma Ham
A community recipe by TinapondersNot tested or verified by Nigella.com
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Preheat the oven to Gas 200C/gas 6. On a lightly floured surface, roll out the pastry into a circle, about the size of a very large dinner plate, 0.25cm thickness. Transfer to a non stick baking sheet and leave to rest in the fridge for 10 minutes, or longer. Heat the oil in a saucepan and gently fry the onion for 20-25 minutes, until lightly browned and softened. Leave to cool. Heat another pan with the butter and fry the mushrooms and garlic for a few minutes, to soften. Set aside. Pile the onions and artichokes onto the pastry round, leaving a 1.5cm border around the edge. Top with the cooled mushrooms. Fold over the pastry border to create a slightly raised lip. Combine the egg with the salt and water. Use the glaze to brush over the edge of the pastry. Bake the pie for 20-25 minutes, until the pastry is crisp and golden brown. While the pie is cooking, fry the Parma ham until crisp and scatter over the pie. Garnish with chopped parsley. Serve straight away with soured cream on the side. This is lovely as is, but you could amend as required: It works just as well with button mushrooms if you can't get wild. Leave off parma ham, and sprinkle crumbly goats cheese and thyme over for the last 5 minutes of cooking for a vegetarian version. Scale down and use puff pastry - posh vol-au-vents. Cook pancetta with the mushrooms and include in pie rather than the parma on top. Doing this you could turn the recipe into little pasties instead of an open pie.
Preheat the oven to Gas 200C/gas 6. On a lightly floured surface, roll out the pastry into a circle, about the size of a very large dinner plate, 0.25cm thickness. Transfer to a non stick baking sheet and leave to rest in the fridge for 10 minutes, or longer. Heat the oil in a saucepan and gently fry the onion for 20-25 minutes, until lightly browned and softened. Leave to cool. Heat another pan with the butter and fry the mushrooms and garlic for a few minutes, to soften. Set aside. Pile the onions and artichokes onto the pastry round, leaving a 1.5cm border around the edge. Top with the cooled mushrooms. Fold over the pastry border to create a slightly raised lip. Combine the egg with the salt and water. Use the glaze to brush over the edge of the pastry. Bake the pie for 20-25 minutes, until the pastry is crisp and golden brown. While the pie is cooking, fry the Parma ham until crisp and scatter over the pie. Garnish with chopped parsley. Serve straight away with soured cream on the side. This is lovely as is, but you could amend as required: It works just as well with button mushrooms if you can't get wild. Leave off parma ham, and sprinkle crumbly goats cheese and thyme over for the last 5 minutes of cooking for a vegetarian version. Scale down and use puff pastry - posh vol-au-vents. Cook pancetta with the mushrooms and include in pie rather than the parma on top. Doing this you could turn the recipe into little pasties instead of an open pie.
Introduction
Saw this on Great Food Live and thought you could do so much with it.
Saw this on Great Food Live and thought you could do so much with it.
Ingredients
Serves: 6-8
Metric
Cups
For the Pie Crust
- 450 grams shortcrust pastry (pre-made)
- 1 egg
- 1 pinch of salt
- 1 tablespoon water
For the Filling
- 3 tablespoons olive oil
- 2 spanish onions (finely chopped)
- 30 grams butter
- 175 grams wild mushrooms
- 175 grams chestnut mushrooms
- 1 clove garlic (crushed)
- 300 grams artichoke hearts (in oil, halved, available in jars or from deli counters)
- 145 millilitres sour cream
- 125 grams parma ham
- 3 tablespoons fresh flatleaf parsley (chopped)
- freshly ground pepper
For the Pie Crust
- 15⅞ ounces shortcrust pastry (pre-made)
- 1 egg
- 1 pinch of salt
- 1 tablespoon water
For the Filling
- 3 tablespoons olive oil
- 2 spanish onions (finely chopped)
- 1 ounces butter
- 6⅙ ounces wild mushrooms
- 6⅙ ounces cremini mushrooms
- 1 clove garlic (crushed)
- 10⅗ ounces artichoke hearts (in oil, halved, available in jars or from deli counters)
- 5 fluid ounces sour cream
- 4⅖ ounces parma ham
- 3 tablespoons fresh italian parsley (chopped)
- freshly ground pepper
Method
Wild Mushroom Open Pie With Parma Ham is a community recipe submitted by Tinaponders and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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