How to - Christmas ham leftovers

Описание: Leftover Ham & Cheese Christmas Pie

Ingredients
2 sheets frozen shortcrust pastry, thawed
1 tbsp olive oil
30g butter
1 leek, chopped
sea salt and freshly cracked white pepper, to season
300g leg ham, diced
4 sprigs thyme, leaves chopped
30g leftover quince/fruit paste or ham glaze
150g leftover cheese (swiss, brie, cheddar), chopped or grated
freshly grated nutmeg
4 eggs
250ml (1 cup) cream

Method
Step 1: Make the pastry shell
Preheat the oven to 180°C fan forced (355°F). Lightly grease a 30cm (12in) fluted tart tin with a removable base.
Halve 1 of the pastry sheets and join the 2 halves onto the top and one side of the other sheet to make a larger square. Lay the pastry over the tin, pressing it firmly into the edges.
Trim the excess pastry, leaving a slight overhang around the edges.Prick the base of the pastry with a fork to prevent it from puffing up.
Line the pastry with baking paper and fill it with pie weights or dried beans. Blind bake the pastry for 25 minutes.
Remove the pie weights and baking paper, then bake for an additional 8–10 minutes, or until the pastry is lightly golden. Set the shell aside to cool for 20 minutes.

Step 2: Cook the base
Heat the oil in a deep frying pan over medium heat and add the butter.
Add the leek, season with salt and white pepper and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the ham, half of the thyme and the quince/fruit paste and cook for another 2-3 minutes, stirring to combine. Remove from the heat.
Step 3: Fill the pie
Whisk together the eggs, cream and nutmeg until well combined.
Spoon the ham filling into the pie shell and spread to an even layer. Sprinkle over the cheese, reserving some grated for the top, then pour over the egg mixture.
Sprinkle over the remaining cheese and thyme.
Step 4: Bake
Place the pie on a tray and bake for 35-40 minutes, until cooked and golden.
Place the pie on a wire rack for 15-20 minutes, until cool enough to remove from the pie tin. Slice into portions and serve!
Recipe notes
Recipe origins and authenticity: This pie is inspired by the classic quiche Lorraine, but with some obvious twists and tweaks on technique, combined with the common ingredients leftover from Christmas Day…and you have Leftover Christmas Pie!
Cook support: You can purchase cooked shortcrust pastry shells from major supermarkets or quality grocers, or you can make one yourself reasonably quickly.
Substitutions: The beauty of this recipe is you can use whatever cheeses you have leftover from the Christmas cheese plate, and this will also work with red onion, brown onion or shallots if you don’t have a leek on hand.
Storage: Refrigerate any pie leftovers in an airtight container for up to 5 days, and reheat in the oven for the pastry to go crisp again.
Serving ideas: This pie pairs well with a simple green salad or just on its own.

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