Elitetwig's Healthy Ham and Mushroom Mini Pies

• 200 g sliced mushrooms
• 1 teaspoon light olive oil
• 300 g cubed ham, 1cm cubes
• 100 g peas
• 50 g low-fat cream cheese
• 50 g low-fat creme fraiche
• 500 g shortcrust pastry
• 1 free-range egg, beaten
• 1 tablespoon sesame seeds (optional)

1. Preheat oven to 350F / 180C / Gas Mark 4.
2. In a frying pan, saute the Mushrooms with Olive Oil for 4-5 minutes.
3. Drain, place in large bowl.
4. Add Ham, Peas, Creme Fraiche Mix and Season.
5. Roll out the pastry to 0.5cm thick.
6. Using a 8cm x 9cm round cutter, cut 8 out and line an 8-hole muffin tin.
7. Spoon a teaspoon of mixture into each mould.
8. With rest of pastry, using a 8cm x 7cm round cutter cut 8 rounds for the tops.
9. Brush the edges of the pie bases with egg.
10. Place each top on the pie and pinch edges together to seal.
11. Brush the pie tops with egg and sprinkle with sesame seeds.
12. Bake for 30-35 minutes.
13. Serve Hot or Cold.

mushrooms, light olive oil, peas, lowfat cream cheese, lowfat creme fraiche, shortcrust pastry, egg, sesame seeds

Taken from www.food.com/recipe/elitetwigs-healthy-ham-and-mushroom-mini-pies-353174 (may not work)