In partnership with Mainland
A quick easy, and sure fire hit with friends and family. This simple ham and brie pie is tasty as.
Prep time – 20 mins
Cooking time – 30 mins
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Serves 2
Ingredients:
| 175g | sheets of frozen puff pastry (2 sheets) |
| 175g | champagne ham, sliced and roughly chopped |
| 75g | Mainland Special Reserve Creamy Brie Cheese sliced |
| 50g | spinach, roughly chopped |
| ½ | red onion thinly sliced |
| 75g | cherry tomatoes halved |
| ½ | handful fresh basil for garnish |
| egg, beaten (for egg wash) |
Method:
- Heat the oven to 180°C fan bake.
- Place a pastand champagnechampagneof ry sheet on a baking paper lined shallow tray
- Leaving a 2cm edge around the outside, layer the ham, brie, spinach, red onion, and cherry tomatoes. Season with a little salt and a good grind of black pepper.
- Place the second sheet of pastry over the filling and press the edges to seal. Crimp the edges with a fork.
- Brush the pastry with the egg to give it a golden finish when baked. Prick a couple of holes with a fork.
- Bake for 25-30 minutes or until the pastry is puffed and golden brown.
- Remove the pie from the oven and let it cool slightly. Garnish with fresh basil leaves.
- Cut into pieces and serve the pie warm.
The Mainland Special Reserve range is available at supermarkets and retailers nationwide.