• 500 g roasted ham joint, or 500 g leftover cooked ham
  • 200 g pack cooked chestnuts, roughly chopped
  • 250 g pack chestnut mushrooms, thinly sliced
  • 1 handful fresh flat-leaf parsley, chopped
  • 2 x 350 g tubs fresh mushroom sauce
  • 1 egg, beaten, to glaze
  • 375 g pack ready-rolled puff pastry


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Cut the ham into bite-sized chunks and tip into a large bowl. Add the cooked chestnuts, sliced mushrooms and chopped parsley. Stir in the mushroom sauce and season with black pepper. Tip into a 20cm x 28cm ovenproof dish (just smaller than the sheet of pastry).

  2. 2

    Brush the edge of the dish with beaten egg. Unroll the pastry and place on top of the filling, pressing down along the edges of the dish; brush the top with more beaten egg. Make a hole in the centre, place the pie on a baking tray and cook in the oven for 45 minutes, or until the pastry is golden and the filling is piping hot.


    KITCHEN SECRET: This is a great way to use up leftover turkey, too – use 350 g cooked turkey with 150 g of the ham.

Nutritional Details

Each serving provides
  • Energy 2119kj 506kcal 25%
  • Fat 25.0g 36%
  • Saturates 10.6g 53%
  • Sugars 6.7g 7%
  • Salt 2.9g 48%

% of the Reference Intakes

Typical values per 100g: Energy 716kj/171kcal

Each serving provides

14.3g carbohydrate 1.5g fibre 8.8g protein

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