Ingredients For the Shortcrust Pastry 2 1/4 cups all-purpose flour
pinch of sugar
1 tsp salt
170g cold unsalted butter, cut into pieces
1 large egg yolk, plus 1 large egg yolk for egg wash
1/4 to 1/2 cup ice water
1 tbsp heavy cream, for egg wash
For the Fillings 25g butter
1 tbsp olive oil
1/4 cup all-purpose flour
1 cup milk
250g button mushrooms, thinly sliced
200g honey ham, coarsely chopped
1/2 cup tasty cheese
a handful chopped fresh parsley leaves
black pepper, to season
First, make the crust. In a food processor, pulse flour, salt, sugar and butter until the mixture resembles coarse meal.
Add 1 egg yolk, pulse to combine.
Drizzle 1/4 cup ice water, pulse until dough just comes together. If the dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.
Divide the dough in half, shape into discs and wrap each disc in plastic. Refrigerate until firm, about 1 hour.
Make the fillings while the dough is chilling. Heat butter and oil in a pan until the butter melts. Add in the onion and mushrooms, cook, stirring occasionally for 8 minutes until soft.
Add in the flour and cook, stirring, for 1 minute.
Remove from the heat. Gradually add the milk, stirring constantly with a wooden spoon until smooth. Place over medium-high heat, stirring, for 2-3 minutes until sauce thickens and comes to the boil.
Add the cheese, cook, stirring, for 1 minute until melts.
Add the ham and parsley, season with black pepper. Cook for a further 2-3 minutes. Set aside to cool slightly before assembling pies.
Preheat the oven to 190C.
On a lightly floured surface, roll out 1 disc of dough into 1/4-inch thick. Cut out eight 4-inch rounds.
Transfer to a parchment-lined baking pan. Spoon 1 tablespoon of the fillings on the centre of each rounds, leaving a 1/4-inch border. Whisk cream and remaining egg yolk in a small bowl, and brush edges of dough.
On a lightly floured surface, roll out remaining disc of dough into 1/4-inch thick. Cut out eight 4-inch rounds. With a small heart-shaped cookie cutter, cut out 8 hears from dough scraps. Place a dough round on top of each pie; gently press edges with a fork to seal. Brush crusts with egg wash; place a heart on each pie. Brush hearts with egg wash. Refrigerate until firm, about 30 minutes.
Bake in the preheated oven for 30-32 minutes until crust is golden brown. Serve warm.