A classic ham and cheese pie and it is just as good when it’s fresh out of the oven as when it has been in the fridge and you reheat it. You can bake the pie in a porcelain form, pyrex, stoneware, disposable aluminum or cast iron as I have done here. With cast iron you get this beautiful crispy shell, which is why I often like to use it for food pies.
3 dl flour
125 grams of butter, it should be cold
2-3 tablespoons cold water
200 grams of ham of your choice
2.5 dl grated cheese, I like a tasty one
3 dl milk
1/2 – 1 teaspoon pepper
1/2 teaspoon salt
Here’s how you bake a pie
- Divide the butter into smaller pieces.
- Pour the flour into a bowl, or into a food processor. Then mix the butter by hand with the flour. You can use a food processor if you like.
- Add the water, start with 1 tbsp at a time.
- Roll out the dough a bit and then push the pie dough into a mold, and prick the bottom crust with the help of a fork.
- Leave the pie in the fridge for 30 minutes
- Preheat oven to 225 C
- Bake the pie for 10 minutes, then remove it and fill it.
- Lower the heat to 200 C in the oven
- Slice the ham into pieces, possibly brown it a little in oil for some added flavor depending on what ham you use
- Grate the cheese
- Place the cheese and ham in the pie shell
- Mix eggs, milk, pepper and salt
- Pour the egg and milk mixture it over the pie.
- Add some tomatoes or any other vegetables on top of the pie if you like
- Bake for about 30-40 minutes until golden brown
By Malin Nordblom