Ham and Mushroom Pie with Cream Cheese Crust Recipe

How to make it

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• Clean mushrooms and remove stems,
• Slice mushrooms, not overly thin
• Melt 4 tablespoons of the butter in a heavy skillet(not cast iron)
• Add the mushrooms a few at a time and saute' them over medium high heat until they absorb the butter but are still somewhat crisp(5 to 6 minutes)
• Season with salt and pepper.
• Using a slotted spoon, transfer the mushrooms to a 1 1/2 quart shallow baking dish or pie pan.
• Cover them with the ham.
• Add the remaining 2 tablespoons of butter to the juices in the skillet.
• Stir in flour and blend until smooth.
• Add the chicken stock gradually and cook the sauce over medium heat, stirring occasionally, until it has thickened and is smooth(about5 minutes)
• Stir in the Madeira or Sherry and the cream.
• Season with salt and pepper but remember the ham will be salty so you wont need too much.
• Pour sauce over the ham and mushrooms.
• Preheat oven to 425 degrees.
• Roll out the pastry for a top crust( I just pat my out instead of rolling) large enough to extend 1 inch beyond the edge of the baking dish or pie pan.
• Lay it over the pie.
• Fold the edges of the pastry under and press the pastry to the edge of the pan with prongs of a fork.
• make several slits in the crust for the steam to escape.
• Bake the pie until the pastry is golden brown, about 30 minutes.
• Cream Cheese Pastry Directions:
• Cream the butter and cream cheese together with an electric mixer, processor, or by hand until well blended.
• Add the flour and mix well.
• Form into a ball.
• Cover with foil and refrigerate until the dough has chilled and will roll easily, at least 30 minutes( I skip this step when in a hurry)
• * mixing the pastry with your fingers makes a flakier crust and bringing the butter and cream cheese to room temp makes it easier to work with.