Ham & Cheese Christmas Pie

Directions

Make the pastry shell

1. Preheat the oven to 180°C fan forced (355°F). Lightly grease a 30cm (12in) fluted tart tin with a removable base.

2. 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.
3. 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.
4. Line the pastry with baking paper and fill it with pie weights or dried beans. Blind bake the pastry for 25 minutes.
5. 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.

Cook the base

1. Heat the oil in a deep frying pan over medium heat and add the butter.

2. Add the leek, season with salt and white pepper and cook for 4-5 minutes, stirring occasionally, until softened.
3. 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.

Fill the pie

1. Whisk together the eggs, cream and nutmeg until well combined.

2. 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.
3. Sprinkle over the remaining cheese and thyme.

Bake

1. Place the pie on a tray and bake for 35-40 minutes, until cooked and golden.

2. 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!