Ham Pie – Vincent Klink

Knead butter, flour, egg, tap water and a good pinch of salt into a dough. Wrap the dough in plastic wrap and chill for 1 hour Soak trumpet mushrooms in lukewarm tap water for 15 minutes, then drain and coarsely shred.

Spread a loaf pan with parchment paper, roll out the dough thinly and place it on the parchment paper.

Cut the cooked ham into 1 cm cubes. Mix minced meat, mushrooms, pickling salt, whipping cream, pistachios, new spices, cognac, pepper and thyme. Add the ham cubes and knead for at least 15 minutes.

Pour the amount on the dough in loaf pan, close with a sheet of dough. As oven punch every two holes in the dough cover.

With the remaining dough you can model decorations and put them on the dough cover. Brush the surface of the dough with egg yolk.

Bake the pie in a 200° Celsius oven for 40 minutes. If the surface of the dough gets too dark, cover it with aluminum foil. After baking, let the pâté cool down a little bit and cut it open while it is lukewarm or cold.

We wish you bon appétit with this delicious mushroom dish!

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