Ham, cheese and leek pithivier (posh pie)

PHOTO: SIMON LAMBERT
PHOTO: SIMON LAMBERT
Pithivier, or ‘‘posh pie’’ as I like to call it, is simply a decadent pie. 

This pie is layered between sheets of puff pastry with sweet, buttery leeks, shavings of ham and finished with gooey mozzarella.

It could easily be served for a luncheon, dinner or transported with you for a picnic. 

Delicious enjoyed on its own, or you could dress it up with a crisp leafy garden salad.

Prep time 20min

Cooking time 40min

Skill easy

Serves 8

 

Ingredients

2 sheets ready rolled flaky puff pastry, thawed

1 leek, washed and sliced thinly

20g 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 200°C (180°C fan-forced).

To assemble, place one sheet of puff pastry directly on to a baking paper line oven tray.

Spread the mustard over the base of the pastry, leaving a 1cm edge.

Spread the cooled leeks evenly over the mustard, leaving a 1cm edge.

Layer over the ham, finish with a layer of cheese, season lightly with salt and pepper.

Brush the 1cm 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.

 

 

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