Creamy Ham and Mushroom mini pies
These are a great way to use up the leftover ham. I bake these in little cupcake trays, this makes them perfect for handing around at a drinks party.
For the pastry
150g gluten and wheat free plain flour blend
100g fine maize
1 tsp xanthate gum
Pinch of salt
170g dairy free margarine
Place all the ingredients into the food processor and blitz until it is mixed well then pour out and bring together with your hands place the pastry in the fridge for at least 30 minutes.
After 30 minutes roll out the pastry and line the cupcake tin with it and let it rest.
For the filling
1/2 small onion
1/2 clove of garlic
3 smoked rashers or leftover ham
1/4 red pepper
1/4 yellow pepper
1tsp fresh parsley chopped
100ml dairy free cream
Pre-heat the oven to 180 degrees fan.
Firstly chopped everything very small.
Put a pan on a medium heat and add the oil, onion and garlic sweat for 4minutes. Then add the rashers or leftover ham and cook for 4 more minutes.
Add in the mushrooms, peppers and parsley, then pour over the cream and add pepper cook for 5 minutes
Let this cool slightly the add a good spoon to each pastry case and bake in the oven for 10 to 12 minutes. Can be served hot or cold (I like then hot).
This amount makes about 12 mini pies.