What is it about melted cheese that just makes any food ten times better? Baked beans. Steaming hot jacket potatoes. Mammoth bowls of pasta. Oozing toasted sandwiches. Cheese + carbs = heaven. Today, I’m doing cheese + pastry. And surprise surprise, it’s a winner.
A ham and cheese bagel is my lunch pretty much every single day during term time. It’s super quick, requires no thought and minimal shopping so I can save my efforts for interesting dinners at the end of the day when my dissertation concentration has faded. This pie simply takes those qualities and wraps them up in flaky, buttery pastry to make the ultimate comfort food for cold and dark January days.
Mini versions of this would be adorable and perfect for lunch time portioning, but I quite liked the generous indulgence of just making one big one. My recipe is adapted from here and I’ve adapted it a little bit to suit my shopping and make it even simpler by making this a three ingredient recipe. My top tip? Be over generous with the cheese, a little extra never hurts!
Ham and cheese puff pastry pie
- 1 package of ready rolled puff pastry (375g)
- 4 slices of ham
- 150g cheddar
- milk, to glaze
Preheat the oven to 200’C. Lay out the puff pastry square and cut it in half down the short length, to give you two rectangles.
Place one rectangle on a lined baking tray. Lay the ham on the pastry, leaving a 1cm border round the edge and overlapping if necessary. Grate the cheese over the ham.
Brush milk round the edge of the pastry, and lay the second half on top. Seal the edges with a fork, and score the top of the pie any way you like with the tip of a knife to decorate. Brush with milk. Bake for 15-20 minutes until puffed, golden and crisp.