I love this pie as it is lighter than the old classic but equally as satisfying and the olive oil pastry is versatile for any type of pie.

Serves 8-10

ingredients

Olive oil Pastry

200 g Plain Flour

½ teaspoon Salt

1.5 Tbsp Extra Virgin Olive Oil, plus 1 Tbsp for brushing over the top.

½ cup cold Water

Filling

250-300g ham of the bone, sliced

Salt

1 Tbsp Dijon or grain mustard

¼ cup crème fraiche

2 spring onions, finely sliced

150 g cheddar or gruyere cheese, sliced thinly

Freshly ground Pepper

¼ tsp sea salt flakes for top of pie

 

Method

Begin by making the pastry, processor flour and salt in a food processor.

Drizzle in oil and then water.

Process for about 1 minute until mixture forms a ball.

Transfer to a floured work surface and knead for a minute until supple and smooth.

Put into a bowl, cover with a clean cloth and refrigerate for at least 1 hour.

Mix the crème fraiche with the mustard and set aside.

Preheat the oven to 200C

To Assemble:

Divide the pastry into two and roll one round of pastry about 25cm diameter (size of large dinner plate). Roll second half so that it is a little larger in size about 20cm diameter (this is the top).

Lightly oil a large baking sheet and place the smaller of the two rounds on the tray. Spread the crème fraiche mixture over the base allowing 2 cm from the edge.

Place the sliced ham over the crème fraiche, sprinkle over the spring onions and finish with the cheese.

Place the second round over the pie and allow the pastry to fall over the mixture.

Seal edges, then fold extra pastry from base over the edge of the lid, sealing the edges firmly as you go around.

Pierce top here and there with a fork and drizzle with 1 tablespoon oil.

Scatter with the sea salt and bake in preheat oven for 30-40 mins or until golden and pastry is cooked.

Remove from the oven and cool for at least 15 minutes before cutting.