Pies are fab... they can be just about anything! Sweet or savoury, bog-standard or dead sophisticated. So long as we steer clear of any Sweeny Todd recipes then you can't go wrong! This classic combination is brilliant... Ham and mushroom with a tradition
Preheat the oven to 220°C.
Peel and dice the onion and garlic and sweat off in a pan with the bay leaves and a shot of oil. Cube the ham into bite-sized pieces and slice the mushrooms, dumping them both into the cooked onions for 3-4 minutes. Then leave to one side.
Melt the butter in a clean pan and then beat in the flour to form a paste. Splash in the milk a little at a time, stirring continuously and allowing the mixture to come back to the boil each time before adding more milk.
Crumble the stock cube into the white sauce and simmer for 3-4 minutes to cook out any raw taste of the flour. The sauce should be thick, but smooth and velvety. Pour the sauce into the mushroom and ham mix and combine.
Wash and chop the parsley then add to the sauce with a crack of black pepper. It is unlikely to need much salt because of the ham and stock cube. Slop the mixture into an oven proof dish.
Unroll the pastry on a floured surface and cut out a piece just larger than the pie dish. Crack the egg into a bowl and use to brush around the edges of pie dish, before draping the cut pastry over and pushing down to seal.
Brush the entire pie with egg wash and bake in the oven for 30 minutes until golden all over. Serves 4