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Poronui recipe series: Ultimate Ham and Mushroom Pie
– Cuisine

“This is a recipe I picked up some time ago from a well-known English chef, Tom Kerridge. In my opinion, it should be a comfort recipe in everyone’s repertoire. This can be enjoyed on its own or with some simply cooked greens and a glass of sauvignon, or a cheeky light pinot noir.”

Ham and Mushroom Pie | Serves 4-6


  • 160g butter
  • 400g button mushrooms
  • 1 white onion, diced
  • 60g plain flour
  • 250ml ham stock (this can be bought from the supermarket)
  • 150ml double cream
  • 200ml milk
  • 2 tbsp dijon mustard
  • 2 tbsp white wine
  • 500g ham, cut into large cubes
  • A handful of thyme
  • 80g of good cheddar
  • Pinch of salt and pepper

For the pastry

  • 600g plain flour
  • 100g dried mushrooms (blitzed into a powder)
  • 400g butter, diced and chilled
  • A few tablespoons of cold water

For the glaze

  • 2 egg yolks
  • A splash of cream
  • Pinch of salt

Start with the pastry. In a mixer with the beater attachment, combine the flour and dried mushrooms. Once mixing, slowly add the butter until it begins to resemble breadcrumbs. 

Add the eggs, one at a time and a couple of tablespoons of cold water. Bring it all together until it forms a dough, then work it together with your hands on a floured surface until smooth. Wrap in cling film and allow it to rest in the fridge for at least an hour.

For the filling, melt 100g of the butter in a pan on a high heat and add the mushrooms. Cook for just a few minutes until they have some color, then place in a bowl and set aside.

In the same pan (do not clean) on a low heat, drizzle a little oil and gently sweat the onion until soft. Then add the onion to the bowl of mushrooms.

In a separate pot on a low heat, melt the remaining butter. Add the flour and cook out for a few minutes. Add the stock, cream, and milk and keep stirring until it begins to thicken. Cook for a further five minutes and finish by adding the mustard, cheese, and white wine. Set aside to cool.

Add the ham and chopped thyme to the mushroom and onion mix, then stir this into the white sauce mixture. Cover and allow to chill for a couple of hours.

Preheat the oven to 190°C. Grease a 22cm pie dish.

Take the pastry from the fridge and divide into two pieces with one larger than the other — about one third / two thirds in size.

With the larger piece, roll out on a floured surface. Line your greased pie dish with the rolled pastry and fill with your pie filling, making sure you push it all the way to the corners.

Roll the remainder of the pastry for your lid. Cover the pie and crimp the edges to seal. Make a hole in the center to allow air to escape.

Mix the glaze ingredients in a small bowl and use this to brush your pie. Lastly, sprinkle some thyme and flaky salt on top.

Cook in the preheated oven for approximately 40-50 minutes and allow to cool for 15 minutes before serving.

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