Pea & ham pot pie served in a pie dish with cutlery alongside

Pea & ham pot pie

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 1

Bake this wholesome pie for one which takes just 40 minutes from prep to plate. It's a good choice if you're on a budget, costing less than £1.50 a serving

Nutrition and extra info

Nutrition: Per serving

  • kcal545
  • fat35g
  • saturates15g
  • carbs38g
  • sugars7g
  • fibre8g
  • protein15g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g fresh or frozen soffritto mix (or any ready chopped onions, carrots and celery)
  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 button mushrooms, quartered
  • 2 tbsp frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 slice of ham, cut into pieces
  • 2-3 tbsp cream (of any sort)
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 1 tsp Dijon mustard or other French mustard
  • ¼ pack puff pastry (freeze the rest for another time)
  • flour (any kind), for rolling
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

Method

  1. Heat oven to 200C/180C fan/gas 6. Fry the soffrito mix in the oil until it softens and starts to turn golden, add the mushrooms and cook for a couple of mins. Add the peas and ham and cook until the peas are heated through. Stir in the cream and mustard, then turn off the heat. Season well and tip into a pie dish, ovenproof bowl or large shallow mug.

  2. Roll out the pastry using a little of the flour until it is larger than the top of your dish. Lightly score a criss-cross pattern into the pastry. Wet the rim of the dish with water and lift the pastry on top, pressing the pastry on to the edges of the dish.

  3. Cook for 20-25 mins or until the pastry is risen and golden.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
harrisongk
1st Mar, 2018
3.05
I made this tonight as I thought it sounded quick and tasty, but there was not enough liquid and the ingredients all clogged together which made the whole pie dry.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.