Ham and Apple Pie

Ham, cheddar and apple pie is great for leftover ham and is a delicious main-dish pie to serve morning, noon or night.

puff pastry (375 g)
1 egg, beaten
cheddar cheese, rated (200 g)
2 Bramley apples, cored and sliced thinly
cidercooked ham, sliced thin (700 g)
butter (25 g)
all-purpose flour, unbleached (25 g)
milk (150 mL)
double cream (50 mL)
sea salt
black pepper, freshly ground
ground nutmeg

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

First, make the béchamel by melting the butter and stirring in the flour then 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 24cm and 26cm wide. Preheat the oven to 190°C. Put the first larger 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 three to four centimetres 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 smaller 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 for 40 minutes, then reduce oven temperature to 300°F (150°C/130°C fan, Gas Mark 2) and cook for another 10 minutes.

Cool for 30 minutes before serving.