This recipe is my version of the perfect pie which is delicious with Waitaki’s award winning champagne ham.

Serves 8-10

250-300g ham of the bone, sliced

Salt

Extra Virgin Olive Oil

1 Tbsp Dijon or grain mustard

¼ cup crème fraiche

1 Tbsp oil

1 Tbsp butter

2 leeks, finely sliced

¼ tsp fresh tarragon leaves, finely chopped (optional)

2 tablespoons finely chopped Parsley

150 g gruyere cheese, sliced thinly

Freshly ground Pepper

Olive oil Pastry

200 g Plain Flour

½ teaspoon Salt

1.5 Tbsp Extra Virgin Olive Oil

½ cup cold Water

¼ tsp sea salt flakes for top of pie

Method

Begin by making the pastry, whiz 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 2-3 minutes until supple and smooth.

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

Add the butter and oil to a medium fry pan and add the leeks and tarragon (if using) and cook gently without colouring for 5 minutes, season lightly with salt and cracked pepper.  Cool, set aside.

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.  Scatter over the cooked leeks.

Place the sliced ham over the leeks and finally add the gruyere 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 to over sealed edges and press together.

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 oven and cool for at least 10 minutes before cutting.

Enjoy!