This isn’t a recipe so much as a formula, designed for leftovers. We still have a whole fridge shelf full of cheese from Christmas, plus the last of the Boxing Day ham, so I put them together in this super-indulgent tart/pie/turnover which is the absolute antithesis to the defacto January health food and diets. Yes it’s rich, but how often will you eat something like this? A little of what you fancy does you good……….
Take 1 block all-butter puff pastry and roll out to a large rectangle (to fit your baking sheet), about 4mm thick. Brush the border of the pastry with milk, then brush with Dijon mustard all over the centre, up to the milk border.
Cover the bottom half of the pastry with a layer of finely grated cheese – I used Ossau-Iraty and Emmenthal – then top with shredded ham. Dollop small blobs of creme fraiche (if you have it in the house), or mayo (more likely!) at intervals, all over the ham. Grind pepper over generously. Top with slices of brie and any remaining grated cheese.
Fold the pastry top over the bottom half, and seal the edges with a fork. Chill for 20 minutes if you have time, then brush with more milk and bake at 200C/Gas 6 for 25 minutes or until golden all over.
Serve with a little something to cut through the richness – some tomatoes and pickles, or a fresh green salad with sharp vinaigrette.
Serves 4 people.