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.
