Take-out ham pie

Ham has become a popular Easter meat.

Ingredients

1 ½ Tbsp	Olive oil
1	Onion, diced
3 sheets	Ready-rolled frozen flaky puff pastry
1 clove	Garlic, diced
450 g	Ham on the bone, diced
1 cup	Beans, thinly sliced, blanched
½ cup	Chicken stock
2 handfuls	Rocket, (50g)
4	Eggs
2 tsp	Cornflour
2 tsp	Fresh thyme
½ tsp	Freshly ground black pepper

Directions

1. Lightly oil a 20cm springform cake pan.
2. Cut 2 x 20cm rounds from 2 sheets of the pastry. Cut 2-3 strips of pastry the same depth as the cake pan. Line the base of the cake pan with 1 pastry round. Line the sides with the strips. Chill. Join the scraps and cut shapes to garnish.
3. Sauté the onion and garlic in the remaining oil, until softened. Add the ham and beans. Sauté for 1-2 minutes. Add the chicken stock and rocket. Simmer until the stock has almost evaporated. Cool slightly.
4. Preheat the oven to 190°C. Place a baking tray in the oven to heat.
5. Lightly beat the eggs. Reserve a little to glaze the top. Mix the cornflour, thyme and pepper into the remaining egg. Stir into the cooled ham mixture.
6. Spoon into the chilled pastry shell. Place the remaining pastry round on top. Fold over the sides of the pastry. Glaze the top. Garnish with the shapes and glaze again.
7. Place the pie on the baking tray. Bake for 40 minutes, until the centre is firm and the pastry golden.