Kamut Creamy Mushroom and Ham Pies
This time of year, there are so many gatherings and it is nice to have a go to dish. While we love sweet tasty treats sometimes you need something that is warm and hearty. Here is an excellent savory treat that you can take to a gathering or eat at home. The best part is that everyone gets their own pie, no need to share yours with anyone else.
Creamy Mushroom and Ham Pies originally by the Cook’s Pajamas
* Use organic, non-GMO ingredients whenever possible.
- 2 tablespoons ghee
- 2 cups sliced mushrooms
- 1 teaspoon fresh thyme leaves
- 1 clove crushed garlic
- ½ batch béchamel sauce
- 1 cup chopped ham (if you are using real ham, make sure to source from a local farm that uses humane practices. Or, use veggie substitutes – see below).
- 1 tablespoon chopped parsley
- salt and pepper
- 3 tablespoons milk
Kamut Pastry Crust
- 150 grams unsalted butter cut into cubes
- 1 cup Kamut flour
- 1 cup white spelt
- ½ cup ice cold water
- pinch of salt
Put the kamut flour, white spelt, salt, and butter into a food processor, pulse until the butter is cut into small chips. The butter should range from the size of a grain of rice to around the size of a small bean.
Place the flour mixture into a large mixing bowl. Drizzle the cold water over the flour. Using a butter knife, cut the water into the flour until there is no dry flour is visible. Add additional water if needed.
When all the flour appears damp, place the mixture onto a piece of plastic wrap and pat into a 6-inch round. Wrap the pastry dough and place in fridge for at least 30 minutes. You can make the pastry dough up to a day ahead. When you are ready to use the pastry, lightly flour the bench and the surface of the pastry.
Roll out the pastry to the desired thickness. The pastry should remain cold or it will become sticky and difficult to work with. Continue to lightly dust the bench and the surface of the pastry as required, try to limit the amount of flour used. If the dough starts to get sticky place it in the fridge or the freezer until it feels cool to the touch.
You can easily make this a vegetarian dish by switching out the ham for another veggie like carrots or by using vegan ham. Chop the mushrooms, ham, and/or other veggies. Melt the ghee in a frying pan over medium heat and add mushrooms and thyme. Cook the mushrooms until browned. Stir the garlic into the mushrooms and cook for a further 2 minutes. Remove the frying pan from the heat and allow the mushrooms to cool. Chop the ham into small pieces. Stir the ham, béchamel sauce, and chopped parsley into the mushrooms. Season with salt and pepper.
Preheat oven to 350°. Line six individual four-inch pie dishes (or whatever small pie pan you have on hand) with the Kamut pastry dough. Fill the pies with the mushroom filling, about half a cup of filling per pie. Brush the edges of the pastry with milk. Cut circles, 5-inch if you are using 4-inch pans, and place pastry on top of the filling. Press the edges of the pastry together to seal the pies. Brush the tops of the pies with milk. Bake in the oven for approximately 25 minutes, or until the pies are golden and the filing is heated through.
This post is sponsored by Kamut. Thank you for supporting the brands that support us. GMO Inside is a non-profit campaign and we are thankful for the brands that support our work to change the food system.