A great for lunch,snack or dinner i love it with cuppa !
For the pie crust:
2 cups all purpose flour
1 tsp salt
1/2 tsp sugar
1/2 cup butter cold but not hard
5 to 6 tbsp of water
For the filling :
1 pack of parma ham
1 packet of button mushroom or any fresh mushroom of your choice chopped
1 medium onion
3 large free range egg,beaten
1 free range egg for egg wash
Salt and pepper to taste
You will also need heart shape cookie cutter 5cm and 3 cm or heart plunger (optional)
For the pie crust
1. Combine flour,salt,sugar,butter in a bowl mix using your hands to make a fine resemble coarse mixture,add cold water a tbsp at a time until mixture comes together,form a ball do not overwork the dough wrap in with plastic and chill in the fridge for 30 minutes.
2. Prepare the filling , heat oil in large saucepan,add onion and a little salt and pepper and cook the onion until soft and transluscent, add mushrooms and ham simmer,rosemary and season with salt and pepper cook for about 4-5 minutes. Cool.
3. Turn out your dough in the fridge divide it into two and roll the other one in floured surface and roll into circle (make 2) large enough to fit the pie plate, line the tin and place the cooled filling and pour over the beaten egg the n cover with the top seal properly, decorate with remaing dough and place on top of pie and brush with egg wash.
4. Bake at preheated oven for 25 or 30 minutes or until golden brown at 180C .
Prepared, tried and tested by: Joy Martin Smyth