Buttery, flaky layers stuffed with smoky ham, two cheeses, and herbed cream—perfect for brunch or picnics!
method
1️⃣ Prep Pastry
- Roll pastry into two rectangles (one 10% larger than the other).
- Prick the smaller one all over with a fork, bake at 180°C (350°F) for 12 mins until golden. Cool.
2️⃣ Make Fillings
- Cheese layer: Mix Gruyère, Parmesan, breadcrumbs, and melted butter.
- Cream layer: Combine sour cream, mustard, and garlic.
3️⃣ Assemble
- On the baked pastry (keep 1-inch border):
- Layer 1: ½ cheese mix
- Layer 2: Ham slices
- Layer 3: Herbed cream
- Layer 4: Remaining cheese + herbs
- Top with the raw pastry sheet, seal edges with a fork.
4️⃣ Bake
- Brush with egg wash, bake 18-20 mins until deep golden.
🔥 Pro Tips
✔ Extra flakiness: Chill assembled pie 15 mins before baking.
✔ No soggy bottom: Bake the base first (critical step!).
✔ Substitutes: Swap ham for smoked salmon or Gruyère for Emmental.
🍽 Serving
Cut into squares and serve warm with:
- A crisp green salad
- Pickles for tang
- Sparkling cider or rosé
FAQ
- Can I make this ahead?
Yes! Assemble (unbaked), freeze, and bake from frozen (+5 mins).
2. How to store leftovers?
Keep in fridge for 3 days. Reheat in oven to retain crispness.
3. Why is my pastry soggy?
- Didn’t pre-bake the base.
- Overfilled with wet ingredients (blot ham if watery).
