It was really easy to make and I had some fun making the cheese and ham tower! The result was very tasty, if a bit basic, but I will definitely be making this a regular!
375g puff pastry
1 egg (beaten)
50g mature cheddar (grated)
150g gruyere or similar (grated)
700g good quality cooked ham (sliced thin)
I ran out of ham way before 700g but the beauty of this recipe is you can do as many or as little layers as you want.
béchamel sauce (or cheat like I did by buying a ready made cheese sauce)
25g butter
25g flour
150ml milk
50ml double cream
salt, pepper, nutmeg
1. On a lightly floured surface, roll out half the pastry to a rough circle, about 24cm wide.
2. Roll out another circle about 26cm wide, cover this one and keep it cold.
3. Preheat the oven to 200C.
4. Place the first pastry circle in a contained dish, brush the edges with beaten egg and put a spoonful of Béchamel in the centre of the circle.
5. Spread this over the the pastry with a pallet knife or the back of a spoon to within 3-4cm of the edges.
6. Sprinkle over a little cheese, followed by some ham.
7. Repeat these layers until all the ham, cheese and Béchamel have been used up.
8. Cover the filling with the other sheet of pastry and press down firmly around the edges to seal.
9. Trim the edges neatly, brush with beaten egg and score the top with the point of a knife to decorate.
10. Make a little hole in the centre of the top of the pie to let out steam.
11. Bake at 200C for 30 minutes, then turn the oven down to 180C and cook for another 15 minutes.
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