Ham & Cheese Pastry Slab

Serves: Makes 8 Portions

A perfect Lunch box or after school snack, adjust ingredients to suite individual tastes

INGREDIENTS

  • 1 x 445g pack Carême Sour Cream Shortcrust Pastry, defrosted
  • 1 x egg beaten
  • 120g mature cheddar grated (or any other good melting cheese)
  • 2 teaspoons mustard powder
  • 2 tablespoons chopped chives
  • 50g quince paste
  • 200g ham
  • 1 tablespoon black sesame seeds or nigella seeds

METHOD

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Preheat oven to 180c fan-forced (200c non-fan).

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Dust pastry lightly with flour, fold in half and cut along fold line.

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Place one piece of pastry on a baking sheet lined with baking paper.

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Combine the grated cheddar, mustard powder and chives.

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Brush pastry with beaten egg then top with the cheddar mixture. Break the quince paste into small pieces and dot on top of the cheese then top with slices of ham.

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Brush remaining piece of pastry with beaten egg (reserve some beaten egg for top of the slab) and place it egg side down on the ham, press down around the edge to seal.

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Place another sheet of baking paper over the top of the pastry followed by another baking sheet to weight it down.

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Bake at 180c fan-forced (200c non-fan) for 35 minutes, remove the extra tray and baking paper, brush top with beaten egg and sprinkle with sesame or nigella seeds, continue to bake for a further 15 minutes or until golden brown.

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