Summer Pie

Look at that flaky pastry!

Do you yearn for your own kitchen?  We flew home from a ten day holiday on Monday. On Tuesday I made pork potstickers, vietnamese spring rolls, a crab tart and chocolate brownies.  I gorged on cooking.  It felt good.  I was home.

As usual I made too much pastry.  Jessica missed out on rolling and cookie cutting as there was enough to make another pie.  Most days all the ingredients to make this Rose Prince recipe can be found in our fridge so it’s great to have up your sleeve.  My version has less cheese and is made in a deep pie tin (I have one the same size as my omelette pan). This week we had gruyere, but you can use cheddar or any other strong cheese lurking in your fridge.


Summer Pie
Recipe type: Light bites
Serves: 6
 
Ingredients
  • 350-400g shortcrust pastry
  • 6 eggs
  • 3-4 tbsp mixed green herbs (I used parsley, rosemary & sage)
  • butter
  • 8 slices ham
  • 170-200g grated Gruyere cheese
  • 1 beaten egg or milk to glaze
Instructions
  1. Preheat oven to 200 degrees C
  2. Butter a 21cm/8 inch round pie dish, roll out a round of pastry and line your pie dish. Roll out a second, smaller round of pastry which will be the pie lid.
  3. Beat 2 eggs with a third of the herbs. Melt some butter in a 20cm omelette pan, pour in the egg mixture and cook for a few minutes to make a thin omelette.
  4. Slide the omelette into the bottom of the pie dish.
  5. Cover with two and a half slices of ham, then with a third of the grated cheese.
  6. Make a second omelette as before and layer it on top of the cheese.
  7. Repeat the ham and cheese layers, and repeat again with a third omelette, ham and the rest of the cheese.
  8. Put the top layer of pastry on your pie and seal the edges.
  9. Glaze the pie with beaten egg or milk and bake for about 20 to 30 minutes until crispy and golden.
Notes
If you don't have a pie dish the same size as your omelette pan you can make a free form pie. Simply roll out your pastry rounds about 10cm bigger than your omelette pan and put the bottom pastry round on a buttered baking sheet. Build your pie as above and put the second round of pastry on the top. Press the edges of the pastry together (you may want to use some egg or milk to form a good seal). Roll the edges of the pastry and cook as above.

 
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