Ham and cheese pie with olive oil pastry
I love this pie as it is lighter than the old classic but equally satisfying and the olive oil pastry is versatile for any type of pie.
Serves 810
Olive oil pastry
200g plain flour
tsp salt
11⁄2 Tbsp extravirgin olive oil, plus 1 Tbsp for brushing over the top
cup cold water
Filling
250g300g ham off the bone, sliced salt
1 Tbsp Dijon or grain mustard
cup creme fraiche
2 spring onions, finely sliced
150g cheddar or gruyere cheese, sliced thinly freshly ground pepper
tsp sea salt flakes for the pie top
Method
Begin by making the pastry. Mix the flour and salt in a food processor. Drizzle in oil and then water.
Process for about 1 minute until mixture forms a ball.
Transfer to a floured work surface and knead for a minute until supple and smooth. Put into a bowl, cover with a clean cloth and refrigerate for at least 1 hour.
Mix the creme fraiche with the mustard and set aside.
Heat the oven to 200degC.
To assemble
Divide the pastry into two and roll one to about 25cm diameter (size of a large dinner plate). Roll the second to about 20cm in diameter (this is the top).
Lightly oil a large baking sheet and place the larger of the two rounds on the tray. Spread the creme fraiche mixture over the base allowing 2cm from the edge.
Place the sliced ham over the creme fraiche, sprinkle over the spring onions finish with the cheese and season with freshly ground pepper.
Place the second round over the pie and allow the pastry to fall over the mixture.
Seal edges, then fold extra pastry from base over the edge of the lid, sealing the edges firmly as you go around.
Pierce top here and there with a fork and drizzle with 1 Tbsp oil. Scatter with the sea salt and bake in a preheated oven for 3040 minutes or until golden and pastry is cooked.
Remove from the oven and cool for at least 15 minutes before cutting.