HAM, CHEESE AND LEEK PITHIVIER (posh pie)

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.

Preparation time - 20 minutes

Cooking time - 40 minutes

Skill - easy

Serves 8

Ingredients

2 sheets ready rolled flaky puff pastry, thawed

1 leek, washed and sliced thinly

20 g 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 200C (180C fan-forced)

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

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

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

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

Brush the 1 cm 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.