Egg and ham pie

Special equipment • 10 x 6in (25 x 15cm) rectangular tart pan

SERVES 6

Ingredients:

2 sheets prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

7oz (200g) cooked ham, chopped into bite-size pieces

6 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

2/3 cup heavy whipping cream

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Roll out each piece of pastry on a floured work surface to fit a 10 x 6in (25 x 15cm) rectangular tart pan. Use one of the pieces to line the pan, making sure that the pastry fits neatly into the corners.

2 Scatter the ham evenly over the bottom of the pastry shell. Carefully break the 6 eggs into the shell, positioning them evenly, leaving the yolks whole. Drizzle cream over the top, and season well.

3 Moisten the edges of the pastry shell with water, then cover with the other piece of pastry to make a lid. Trim away the excess, and press the edges of the pastry together to seal. Brush with a little of the egg wash, and bake for 25–35 minutes until golden brown. Leave to cool for at least 10 minutes before slicing. Serve warm or cold with a tomato salad.

Egg and ham pie