Pea & ham pot pie

• fresh or frozen soffritto100g g

  mix (or any ready chopped onions, carrots and celery)

• rapeseed oil↗2 tsp tsp
• button mushrooms↗2

  quartered

• frozen peas↗2 tbsp tbsp
• ham↗1 slice of

  cut into pieces

• cream↗2-3 tbsp tbsp

  (of any sort)

• Dijon mustard↗1 tsp tsp

  or other French mustard

• puff pastry↗¼ pack

  (freeze the rest for another time)

• flour↗

  (any kind), for rolling

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Fry the soffrito mix in the oil until it softens and starts to turn golden, add the mushrooms and cook for a couple of mins. Add the peas and ham and cook until the peas are heated through. Stir in the cream and mustard, then turn off the heat. Season well and tip into a pie dish, ovenproof bowl or large shallow mug.

2. 2

   Roll out the pastry using a little of the flour until it is larger than the top of your dish. Lightly score a criss-cross pattern into the pastry. Wet the rim of the dish with water and lift the pastry on top, pressing the pastry on to the edges of the dish.

3. 3

   Cook for 20-25 mins or until the pastry is risen and golden.