Ham, Cheese and Leek Pithivier (Posh Pie)
Photo by Simon Lambert
Preparation time - 20 minutes
Cooking time - 40 minutes
Skill - easy
Serves 8
Ingredients
2 sheets Heritage flaky puff pastry, thawed
1 leek, washed and sliced thinly
20 g butter
1 Tbsp olive oil
1 tsp fresh rosemary or thyme leaves, finely chopped
1 Tbsp dijon mustard
200g shaved ham
200g mozzarella or your favourite melting cheese
Sea salt and freshly cracked pepper
Sesame seeds
1 egg lightly beaten with 1 tsp water
Method
Begin by cooking the leeks by adding the butter and oil to a fry pan. Add the leeks and herbs, season lightly with salt and pepper.
Cook over a moderate heat, without colouring until the leeks are soft and sweet. This will take a good 10 minutes. Cool
Preheat the oven 200C (180C fan-forced)
To assemble, place one sheet of puff pastry directly onto a baking paper line oven tray.
Spread the mustard over the base of the pastry, leaving a 1 cm edge.
Spread the cooled leeks evenly over the mustard, leaving a 1 cm edge.
Layer over the ham and finish with a layer of cheese, season lightly with salt and pepper.
Brush the 1 cm edge of pastry with the egg wash.
Carefully lay the other sheet of pastry over the pie.
Press the edges together firmly with the back of a fork.
Using a sharp knife, slightly score the top of the pie.
Brush well with the egg wash, sprinkle over sesame seeds, cracked pepper and a little sea salt flakes.
Bake until well risen and deep golden 25-30 minutes.
Cool slightly before cutting. Great eaten hot or cold.
Recipe by Alison Lambert
