Sunday, May 07, 2006

Madeira and ham savoury pastry

Short-crust or puff pastry (as preferred)
4 slices of cooked ham
100gr grated Gruyere or cheddar cheese
250ml thick fresh cream
150 ml of Madeira wine
salt, pepper
1 spoon of flour

Line your mould with the pastry and prick with a fork. Add the sliced ham and sprinkle the grated cheese over the top.
Prepare sauce: heat the Madeira in a pan and when nears the boil, add 1 spoonfull of flour (to avoid lumps, mix the flour first with a little cold Madeira) to thicken. Add the fresh cream, and take off the heat. Pour this sauce over the ham and the cheese. Cover the pie with a second layer of pastry. Make a finger-sized hole in the middle of the pastry to allow vapour to escape. Cook in a medium oven until golden brown.

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