Ham & Chestnut Pie

This Ham & Chestnut Pie is such an easy cheat using a ready made mushroom sauce. The nutty chestnuts dissipate during cooking and add a richness to the filling.

September 22, 2019
: 6-8
: 15 min
: 55 min
: 1 hr 10 min
: Easy

Try this flavoursome ham & chestnut pie filling topped with a crisp puff pastry. Perfect for using up leftover ham, feeding the family and for entertaining.


  • 800g ham or ham hock, diced
  • 400g cooked chestnuts, roughly chopped
  • 50g butter
  • 2 onions, roughly chopped
  • 500g chestnut mushrooms, sliced
  • 700g mushroom sauce (use a good quality fresh sauce)
  • 30g fresh parsley, chopped
  • 20g fresh thyme, leaves only
  • 20g fresh sage, finely chopped
  • seasoning to taste
  • 375g puff pastry (preferably all-butter puff)
  • 1 egg, beaten
  • Step 1 Preheat the oven to 200’C/ 180’C fan/gas mark 6.
  • Step 2 Heat the butter in a pan and sauté the onion over a gentle heat for 5 minutes to soften.
  • Step 3 Turn up the heat and add the sliced mushrooms. Continue to cook until the moisture from the mushrooms has evaporated, about 5 minutes. Remove from the heat.
  • Step 4 Stir in the ham, mushroom sauce, chestnuts, herbs and seasoning to taste. Tip into a deep buttered, ovenproof pie dish (10” diameter) and top with puff pastry, brushed with egg. Make a few cuts in the top to allow the steam to escape during cooking.
  • Step 5 Bake in the oven for 45 minutes until the pastry is crisp and golden. Simply serve with some wedges of buttered cabbage.
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