Mushroom Ham and Camembert Cheese Pie

  • 85 mins
  • 18 ingredients

Ingredients

  • Pastry:
  • 1 and 2/3 cups flour
  • 1/2 tsp kosher salt
  • 1/2 cup, plus 1 tbs butter, cut into small pieces
  • 1 egg yolk
  • 3-5 tbs ice water
  • Filling
  • 1 leek, white and light parts, chopped
  • 3 tbs extra virgin olive oil
  • 2/3 cup diced ham
  • 3 cups mushrooms, diced
  • 1 1/2 tbs unsalted butter
  • 3 tbs flour
  • 1 1/4 cups milk
  • 3 tbs mixed fresh herbs, chopped
  • 1 egg yolk
  • 1/4 lb Camembert, cut into small chunks
  • 10 pimento stuffed olives, sliced

 

  • To make pastry, sift flour and salt.
  • Using a pastry blender and cut in butter evenly.
  • Lightly mix in egg yolk and enough water to make a dough.
  • Wrap and refrigerate for 30 minutes.
  • To make the filling, trim wash and dice leek.
  • Heat oil in a large skillet, add the ham and cook until lightly browned.
  • Add the leek and mushrooms and simmer for 10 minutes.
  • Melt butter in a medium saucepan, stir in flour and cook for a few minutes.
  • Add milk and bring to a boil, stirring constantly.
  • Remove from the heat and cool to lukewarm.
  • Stir in herbs, salt, pepper and egg yolk. Then stir in cheese and olives to the cooled sauce.
  • Preheat oven to 425 degrees.
  • On a floured surface, roll out dough to fit a 9 inch pie plate plate.
  • Place dough in pie plate, then spread filling over dough.
  • Pour cheese sauce over filling and sprinkle with olives.
  • Bake for 40-50 minutes or until the filling is firm.

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