The Sydney Morning Herald logo
Advertisement
Good Food logo

Ham and sweetcorn pie

Luke Mangan

Advertisement
Ham and sweetcorn pie
Ham and sweetcorn pieQuentin Jones

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

Advertisement

Ingredients

  • 2 sheets ready-rolled butter puff pastry.

  • 50g butter.

  • 1 onion, finely chopped.

  • 1/3 cup plain flour.

  • 1 1/3 cups chicken stock.

  • 1 tbsp Dijon mustard.

  • 200g small button mushrooms, trimmed and quartered.

  • 200g cooked ham, roughly chopped.

  • 310g can sweetcorn kernels, drained.

  • 2 tbsp mixed fresh herbs, finely chopped (eg sage, chervil, parsley), plus extra for garnish.

  • Sea salt and freshly ground black pepper.

Method

  1. Preheat the oven to 200C. Grease a deep flan or quiche tin measuring about 24cm across. Lay the pastry into the tin and trim around the edge. Prick the base a few times with a fork. Line the pastry with baking paper and weigh it down with a handful of dried beans or rice.

    Bake for 10 minutes then remove the paper and beans and return to the oven for another 10 minutes, or until the pastry shell is lightly browned and cooked through. Remove and cool.

    In a large saucepan or saute pan over medium heat, melt the butter, add the onion and cook until soft. Add the flour and cook, stirring, for 5 minutes. Slowly add the stock, stirring continuously for a further 5 minutes, until the liquid is thick and there are no lumps. Add the mustard and mushrooms and cook, stirring, for another 5 minutes.

    Remove from heat and add ham, sweetcorn and herbs. Season to taste.

    Turn the oven down to 180C. Spoon the mixture into the pastry case and bake for 20 minutes, or until the filling is heated through.

    Serve warm sprinkled with extra herbs and with a green salad on the side.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes