Mushroom Ham and Camembert Cheese Pie
Ingredients
| Pastry: | ||
| 1 and 2/3 cups flour | ||
| 1/2 tsp kosher salt | ||
| 1/2 cup, plus 1 tbs butter, cut into small pieces | ||
| 1 egg yolk | ||
| 3-5 tbs ice water | ||
| Filling | ||
| 1 leek, white and light parts, chopped | ||
| 3 tbs extra virgin olive oil | ||
| 2/3 cup diced ham | ||
| 3 cups mushrooms, diced | ||
| 1 1/2 tbs unsalted butter | ||
| 3 tbs flour | ||
| 1 1/4 cups milk | ||
| 3 tbs mixed fresh herbs, chopped | ||
| 1 egg yolk | ||
| 1/4 lb Camembert, cut into small chunks | ||
| 10 pimento stuffed olives, sliced |
- To make pastry, sift flour and salt.
- Using a pastry blender and cut in butter evenly.
- Lightly mix in egg yolk and enough water to make a dough.
- Wrap and refrigerate for 30 minutes.
- To make the filling, trim wash and dice leek.
- Heat oil in a large skillet, add the ham and cook until lightly browned.
- Add the leek and mushrooms and simmer for 10 minutes.
- Melt butter in a medium saucepan, stir in flour and cook for a few minutes.
- Add milk and bring to a boil, stirring constantly.
- Remove from the heat and cool to lukewarm.
- Stir in herbs, salt, pepper and egg yolk. Then stir in cheese and olives to the cooled sauce.
- Preheat oven to 425 degrees.
- On a floured surface, roll out dough to fit a 9 inch pie plate plate.
- Place dough in pie plate, then spread filling over dough.
- Pour cheese sauce over filling and sprinkle with olives.
- Bake for 40-50 minutes or until the filling is firm.
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