HAM AND APPLE PIE
375 g (13.2 oz) puff pastry
1 egg, beaten
200 g (7.1 oz) Cheddar cheese, grated
2 Bramley apples, cored and sliced thinly
700 g (24.7 oz) good-quality cider cooked ham, sliced thin
Béchamel sauce:
25 g (0.9 oz) butter
25 g (0.9 oz) flour
150 ml (5.3 fl oz) milk
50 ml (1.8 fl oz) double cream
1 good pinch each of salt, pepper and nutmeg
First, make the béchamel by melting the butter and stirring in the flour, slowly whisk in the milk and cream and bring to the boil. Season with salt, pepper and nutmeg, set aside to cool.
Roll out the pastry in two rough circles, about 24 cm and 26 cm wide. Preheat the oven to 190°C.
Put the first pastry circle on a baking tray, brush the edges with beaten egg and put a spoonful of béchamel in the centre. Spread this to within 3 – 4 cm of the edges.
Sprinkle over a little cheese, followed by some ham and then some apple.
Repeat these layers until all the ingredients have been used up. Cover with the other sheet of pastry and press down firmly around the edges to seal. Brush with beaten egg and make a little hole in the top.
Bake at 190°C for 40 minutes, turn the oven down to 150°C and cook for another 10 minutes.
Cool for 30 minutes before serving.
Recipe: Arthur Potts Dawson
