Open Party Pies

Makes 8 open pies



  • 250ml full cream milk
  • 30g butter
  • 20g flour
  • Large pinch salt
  • 1 tsp mustard powder
  • Sprinkle of ground nutmeg
  • 2 x 250g puff pastry sheets
  • 100g pancetta, sliced in half
  • 150g asparagus spears, 16 spears
  • 250g baby Portabellini or baby button mushrooms, sliced in half
  • 40g Parmesan cheese, grated
  • 1 large egg, beaten, for egg wash
  • Olive oil
  • Salt and pepper, to taste



For the béchamel:

  • In a small saucepan over low heat, warm the milk. (Do not let any evaporate)
  • In a second slightly larger saucepan, melt the butter.
  • When melted, add the flour.
  • Whisking constantly, cook for about 2 minutes. The mixture should not darken but turn a very light golden and smell like biscuits.
  • Slowly pour in the warm milk, whisking constantly to keep the sauce smooth.
  • Cook, whisking constantly, until the sauce thickens.
  • Season generously with salt and add the mustard powder and nutmeg to taste.
  • Pour into a bowl and cover with cling film on the surface to avoid creating a skin.
  • Set aside in the fridge.
  • Preheat oven to 200˚C. Line a baking tray with baking paper.
  • Heat a drizzle of olive oil in a large frying pan.
  • Sauté the mushrooms on high heat until golden brown.
  • Season lightly and remove from the heat.
  • Thaw the puff pastry and cut each sheet into quarters so you have 8 squares.
  • Place them diagonally so they look diamond shaped on the lined tray.
  • Spread a good dollop of béchamel on each piece of pastry, spreading it from the bottom corner to the top corner.
  • Follow with a few pieces of pancetta and two spears of asparagus.
  • Dot the cooked mushrooms over each piece.
  • Finish with a sprinkle of grated Parmesan.
  • Fold up the two side corners and seal them using a little bit of water on your finger tips.
  • Egg wash the open pies and bake for 25 minutes until golden brown and cooked through.
  • Serve with some lightly dressed micro greens and enjoy!


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