The savory pie with ham and mushrooms is a truly delicious autumn rustic pizza and especially quick to prepare, perfect for a last-minute dinner, but also suitable for enriching buffets or for picnics, along with all kinds of focaccia. After all, mushroom recipes, along with pumpkin recipes, are always popular in the autumn and winter months.
This savory pie with mushrooms and ham is very quick to prepare and has an incredible taste: it’s delicious both freshly baked and the next day, so you can prepare it in advance and heat it up a few minutes before serving. Being able to prepare it in advance also makes it ideal to bring to work or for a quick and practical lunch outside.
To prepare the savory pie with ham and mushrooms, I used a ready-made roll of shortcrust pastry, but you can also prepare it with puff pastry, or if you prefer, you can use my delicious Wine Dough for Savory Pies, without butter, crumbly and light!
Preparing this savory pie with ham and mushrooms is really simple: few ingredients, little time, and a truly irresistible taste! The perfect idea to make the most of the goodness of seasonal mushrooms!
Well, let’s move on to the recipe and see together how to prepare this delicious rustic pie with ham and mushrooms. But first, I’ll leave you with some tasty ideas you can try.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 369.43 (Kcal)
- Carbohydrates 20.73 (g) of which sugars 1.54 (g)
- Proteins 16.53 (g)
- Fat 24.05 (g) of which saturated 7.00 (g)of which unsaturated 4.21 (g)
- Fibers 1.54 (g)
- Sodium 396.68 (mg)
Indicative values for a portion of 141 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing the savory pie with ham and mushrooms
- 1 roll shortcrust pastry (or puff pastry or wine dough for savory pies)
- 200 g champignon mushrooms (or other types of mushrooms)
- 100 g cooked ham (diced)
- 200 g mozzarella (or scamorza, also lactose-free)
- 30 g Parmigiano Reggiano DOP
- 1 egg
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1 sprig parsley
- to taste pepper
Tools
- Pie Pan 9.5 inches
- Cutting Board
- Knife
- Pan
- Bowl
Preparation of the savory pie with ham and mushrooms
Preparing the savory pie with ham and mushrooms is really easy! Let’s see the procedure together.
Clean the mushrooms, removing the ends of the stem and any traces of soil.
Slice them thinly and put them in a pan with a drizzle of extra virgin olive oil, a whole peeled garlic clove, a sprig of parsley, salt, and pepper.Cook for about 10 minutes over moderate heat or until all the mushroom’s natural water has evaporated. Let them cool slightly.
Once cooled, remove the sprig of parsley and the garlic clove and transfer them to a bowl. Add the diced cooked ham, mozzarella or scamorza, grated cheese, one egg, salt, and pepper. Mix to combine the ingredients.
Take a 9.5-inch pie pan and unroll the shortcrust pastry over it.
Prick the bottom with a fork and then fill it with the filling you prepared.
Roll the edges over themselves to create a small border around your savory pie with ham and mushrooms.
Brush the edges with a little oil, sprinkle the filling surface with some grated cheese, and finish with a drizzle of oil.
Bake at 350°F for about 25-30 minutes or until the surface is golden and gratinated. In the last minutes of cooking, place the savory pie on the lower part of the oven: this way, you’ll be sure even the bottom will cook perfectly.
Remove your savory pie with ham and mushrooms from the oven and let it cool for 10 minutes before serving.
See how easy it is? Fast and delicious! Try it and let me know!
Tips and Notes
– To prevent the bottom of the savory pie from becoming too moist, you can also sprinkle the bottom of the shortcrust pastry with a thin layer of breadcrumbs before pouring in the filling.
– If you have leftovers, you can store them in a well-sealed container in the refrigerator. Just heat them in the oven or air fryer at 320°F for 6-7 minutes. Avoid heating in the microwave as the shortcrust pastry would become rubbery.
Frequently Asked Questions
What can I use instead of shortcrust pastry?
You can use either puff pastry or wine dough for savory pies, but classic yeast dough works well too.
What kind of mushrooms should I use to prepare the savory pie with ham and mushrooms?
I used champignon mushrooms, but other varieties of mushrooms such as cardoncelli, pleurotus, or a mix of fresh or frozen mushrooms work well too.
Can this savory pie be made vegetarian?
Of course, just omit the diced cooked ham and perhaps enrich the filling with diced pumpkin or other vegetables of your choice.
Can the cooked ham be substituted?
Of course, instead of cooked ham, you can use, for a lighter version, roasted chicken breast or turkey breast, or if you prefer more intense flavors, you can opt for bresaola, prosciutto, speck, or smoked bacon.
Can I use frozen mushrooms?
Yes, you can use frozen mushrooms, but make sure to cook them in the pan without defrosting them first to eliminate excess water before using them in the filling.
