ham and cheese slab pie
Ham, cheese and a creamy mustard sauce encased in golden puff pastry is perfect served with a simple salad for lunch or cut it into smaller pieces and serve as an easy appetizer or snack. This is also delicious served cold so I will have this for lunch for several days with a salad. Quick and easy to make and doesn’t leave you with a mountain of dishes by the time you’ve finished making it – always a win in my book. Perfect to add to your recipe arsenal. The recipe can easily be halved or doubled.
Prep Time12 minutes mins
Cook Time35 minutes mins
Total Time47 minutes mins
Servings: 8
Calories: 698kcal
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon hot honey mustard or use whatever mustard you desire
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 2 x 13.3 oz/375g packets ready-rolled puff pastry
- 3 tablespoons fig jam, room temperature (optional but delicious)
- 1/4 cup panko breadcrumbs
- 1 1/2 cups (6 oz/170g) grated cheddar or gruyere cheese
- 12 thin slices ham (5 to 6 oz/142 to 170g)
- 1 large egg, beaten
- Hot mustard and salad greens to serve optional
Preheat the oven to 375°F (190°C). Place a sheet of parchment paper (baking paper) on a large baking sheet (approximately 17 1/4 x 12 1/4 inches/44 x 30cm).
Combine the sour cream, mayonnaise, both mustards, garlic powder & nutmeg in a small bowl.
Unroll or unfold one pastry sheet onto the prepared pan and pick it all over with a fork (this is to prevent a soggy bottom – no one wants one of those). Spread the jam over the pastry leaving about 1/2 to 1 inch (1.25 to 2.5cm) border around each side.
Spread half of the sour cream mixture over the jam. Sprinkle with the breadcrumbs then half of the cheese.
Shingle the ham over the cheese. Spread the ham with the remaining sour cream mixture and sprinkle with the remaining cheese.
Brush the border with some egg wash, this is to help the pastry sheets to adhere to each other. Carefully layer the other sheet of pastry over the filling. Press the edges together to seal. I find the tines of a fork dipped in a little flour works perfectly for this.
Brush the top pastry with egg. Cut 5 small slits in the pastry top to allow steam to escape. Bake for 30 to 35 minutes on lowest rack in the oven or until golden brown, puffed and the bottom sheet of pastry is golden brown – you’ll have to use a spatula to have a peak. Let the pie rest for 5 minutes before cutting into 8 to 16 pieces. Serve with hot mustard and salad greens or microgreens if desired. Or serve as-is. Best served warm but also delicious served cold the next day. – Don’t use a microwave to reheat. A couple of minutes in the air-fryer might do the trick though if you don’t wish to eat leftovers cold. Makes 8 servings.
Calories: 698kcal | Carbohydrates: 48g | Protein: 16g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 647mg | Potassium: 143mg | Fiber: 2g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 3mg
