gruyère and ham pie

serves 6-8

A little plain flour, for dusting
500g all-butter puff pastry
A little vegetable oil, for greasing
1 tbsp Dijon mustard
3 tbsp crème fraîche
350g cooked ham, sliced
200g Gruyère cheese, grated
1 medium egg and 1 egg yolk, beaten together
Parmesan cheese, grated, for sprinkling

1 On a lightly floured work surface roll out 200g of the puff pastry into a rectangle measuring 25cm x 30cm and about 3mm thick. Place on a lightly oiled baking sheet and put in the fridge to chill for 20 min.

2 Preheat the oven to 220C/gas 7. Remove the pastry from the fridge and place a second lightly oiled baking sheet directly on top, oiled side touching the pastry (this helps to make it crisp). Bake for 20 min, then remove from the oven and take off the top baking sheet. Lower the oven temperature to 200C/gas 6.

3 Mix together the Dijon mustard and crème fraîche and set aside. On a lightly floured work surface roll out the remaining pastry into a rectangle about 2cm larger on all sides than your base. Spread half the mustard mixture over the cooked pastry base, leaving a 1cm border. Top with a layer of ham, then all the Gruyère and finally another layer of ham. Spread over the remaining mustard mixture. Brush the border with beaten egg.

4 Now place your uncooked pastry rectangle on top, press the edges firmly together and trim if necessary. Brush the top with beaten egg and sprinkle generously with grated parmesan.

5 Bake in the oven for 30 min, until puffy and golden brown. Set aside to cool for 15 min. Cut into 6–8 triangles, and serve with salad.