If you couldn’t afford a Christmas ham this year then don’t worry! Jazz up your Christmas food with this sliced ham in this cheesy potato pastry pie which according to Taste.com.au costs just $5.10 per serve. This pastry is the ultimate flavour combination and can be enjoyed by yourself or with your family and friends over this holiday break.

Spice up your Christmas ham by making this delicious ham, cheese and potato pie! Image source: Shutterstock.

Ingredients

• 300g desiree potatoes, peeled, cut into 3cm pieces
• 400g leg ham, cut into 2cm pieces
• 200g camembert, cut into small wedges
• 1 ⁄4 cup chopped fresh chives
• 125g (1 ⁄2 cup) sour cream
• 2 tsp Dijon mustard
• 10 filo pastry sheets
• 80g butter, melted
• 1 tbsp sesame seeds
• 300g tomato medley mix, halved
• Fresh continental parsley leaves, to serve
• 1 tbsp lemon-infused olive oil (see tip)

Method

1. Preheat the oven to 220C/200C fan force. Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 10-15 minutes or until just tender when pierced with a skewer. Drain then transfer to a heatproof bowl and set aside to cool completely.
2. Add the ham, camembert, chives, sour cream and mustard to the bowl. Season then toss until combined.
3. Lightly grease a 22cm (base size) round fluted tart tin with removable base with oil.
4. Place the filo on a clean work surface. Cover with a dry tea towel then a damp tea towel (to prevent the filo drying out). Brush 1 filo sheet with a little butter. Fold in half crossways. Place over base and up side of prepared tin, allowing the filo to overhang side. Repeat with remaining filo and most of the butter, overlapping sheets, to completely cover the base and side of the tin.
5. Spoon the ham mixture into the filo case. Carefully fold over the overhanging filo to enclose filling. Brush with remaining butter and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden. Set aside in the pan for 10 minutes to cool slightly.
6. Transfer the tart to a serving plate. Top with the tomato and parsley. Season and drizzle over the infused oil to serve.

 

[Doctortrish]

Sorry, but I just don't get all the fiddling around with the filo. Why not just put it in the quiche plate as usual, or even use frozen shortcrust pastry (which is also dead easy to make).

 

[Maddison Dwyer]

@Doctortrish that is a very good recommendation! Do you mind if I add these steps to the recipe in case other members dislike fiddling around with the filo?

 

[Doctortrish]

By all means. The filling sounds delish!

 

[Suzanne rose]

If you couldn’t afford a Christmas ham this year then don’t worry! Jazz up your Christmas food with this sliced ham in this cheesy potato pastry pie which according to Taste.com.au costs just $5.10 per serve. This pastry is the ultimate flavour combination and can be enjoyed by yourself or with your family and friends over this holiday break.

View attachment 9958

Spice up your Christmas ham by making this delicious ham, cheese and potato pie! Image source: Shutterstock.

Ingredients

• 300g desiree potatoes, peeled, cut into 3cm pieces
• 400g leg ham, cut into 2cm pieces
• 200g camembert, cut into small wedges
• 1 ⁄4 cup chopped fresh chives
• 125g (1 ⁄2 cup) sour cream
• 2 tsp Dijon mustard
• 10 filo pastry sheets
• 80g butter, melted
• 1 tbsp sesame seeds
• 300g tomato medley mix, halved
• Fresh continental parsley leaves, to serve
• 1 tbsp lemon-infused olive oil (see tip)

Method

1. Preheat the oven to 220C/200C fan force. Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 10-15 minutes or until just tender when pierced with a skewer. Drain then transfer to a heatproof bowl and set aside to cool completely.
2. Add the ham, camembert, chives, sour cream and mustard to the bowl. Season then toss until combined.
3. Lightly grease a 22cm (base size) round fluted tart tin with removable base with oil.
4. Place the filo on a clean work surface. Cover with a dry tea towel then a damp tea towel (to prevent the filo drying out). Brush 1 filo sheet with a little butter. Fold in half crossways. Place over base and up side of prepared tin, allowing the filo to overhang side. Repeat with remaining filo and most of the butter, overlapping sheets, to completely cover the base and side of the tin.
5. Spoon the ham mixture into the filo case. Carefully fold over the overhanging filo to enclose filling. Brush with remaining butter and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden. Set aside in the pan for 10 minutes to cool slightly.
6. Transfer the tart to a serving plate. Top with the tomato and parsley. Season and drizzle over the infused oil to serve.

You can skip the step of covering the filo unless you are leaving on the bench while you have a cuppa

I've made this recipe and works better with the filo pastry it's not hard at all working with filo adds maybe 5 minutes more as you need to butter each piece but result is better

 

[Doctortrish]

Is that a mea culpa?

 

[Kelpie]

It made me hungry just by looking at it.

 

[Kelpie]

Have to try and convince my better half about cooking it. But for today there are better things with greater priorities.
1) Hairdresses................How long for, tnat is the first question. And
2) Lunch in town at a Restaurant.
Oh well such is life.
Enjoy the day everyone.

 

[Mr Benson]

The pastry in the photo is short crust pastry...not filo. And it is a quiche not a pie....pies have a top! Sorry to nit pick!

 

[JayKay]

Here's the note:

 

[Lynette Finnigan]

The pastry in the photo is short crust pastry...not filo. And it is a quiche not a pie....pies have a top! Sorry to nit pick!

Yes, I'd call it tart or quiche, and agree...pie has a pastry casing, including a top