Ham and cheese pie always gave me the satisfaction of eating a treat, something a little “naughty,” but homemade.
Ham and cheese pie quite rightly has the reputation of being an easy and irresistible dish.
A good ready-made puff pastry, a ham we like, a cheese mix of graviera and Emmental, and we are ready! Or rather, almost ready.
This ham and cheese pie recipe has a lovely little “extra”: the tomato sauce.
The tomato sauce makes it more interesting, gives it that little “kick” that adds extra flavor, and balances the richness of the cheeses and the puff pastry.
Do not overdo it with the tomato sauce, of course; we only want the flavor, not for the puff pastry to become soggy.
If you like spicy flavors, a pinch of chili flakes in the sauce takes the result to another level.
Serve the ham and cheese pie hot, as soon as it comes out of the oven, so you can enjoy the puff pastry crispy and the cheeses melted.
Ham and cheese pie is ideal for a quick lunch, for the office, for a buffet, or simply for those moments when we want something filling and satisfying without too many demands.
Ingredients for Ham and Cheese Pie
- 250 g pork ham
- 250 g grated cheeses (graviera, Emmental)
- 150 g tomato sauce (ready-made or homemade)
- 1 package puff pastry (fresh or frozen)
- 1 egg
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Instructions
Line a shallow baking tray with baking paper.
Place one sheet of puff pastry on it.
Spread the tomato sauce over almost the entire surface of the puff pastry, leaving about a 1 cm border all around.
The tomato sauce is quite simple. It includes freshly grated tomato, tomato paste, pepper, paprika, garlic, and a very small amount of oregano.
Over the tomato sauce, sprinkle half of the cheese.
On top, place the slices of ham and finally the remaining cheese.
Cover with the second sheet of puff pastry.
Beat the egg with a fork.
Using a brush, spread the egg over the entire surface of the ham and cheese pie.
Seal the two puff pastry sheets together with your fingers and brush the seam with egg.
Bake in a preheated oven at 180°C, with fan, for 40–45 minutes, until the puff pastry is well browned.
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