Michel Roux's Cheese & Ham Pie
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2 HRS
6
Served with buttery béchamel, Michel Roux's Cheese & Ham Pie is the perfect pastry to present at a dinner party. Taken from the show Roux Down the River.
Featured In:
The Upper Crust: Classic British Pie RecipesIngredients
For the Béchamel:
For the Pie:
Method
- First, make the béchamel by melting the butter in a saucepan until it foams. Mix in the flour and gently cook over a low heat for 4-5mins, not allowing it to colour. With the pan still on the heat, slowly whisk in the milk and cream, then increase the heat and bring to the boil. Keep mixing well to avoid lumps and burning- the sauce should be quite thick. Season lightly with salt but generously with pepper and nutmeg. Pour into a container and cover with a buttered paper to avoid a crust forming and set aside to cool down.
- Preheat the oven to 400F/200C/Gas 6.
- On a lightly floured surface, roll out half of the pastry to a rough circle, about 24cm wide. Roll out another circle about 28cm wide. Cover this one and keep it cold.
- Place the first pastry circle on a baking tray, brush the edges with beaten egg and put a spoonful of béchamel in the centre of the circle. Spread this over the pastry with a pallet knife or the back of the spoon to within 3-4cm of the edges. Sprinkle over a little of the cheeses, followed by some ham. Repeat these layers until all the ham, cheese and béchamel have been used up.
- Cover the filling with the other sheet of pastry and press down firmly around the edges to seal. Trim the edges neatly, brush with beaten egg and score the top with the point of a knife to decorate.
- Make a little hole in the centre of the top of the pie to let out the steam.
- Bake for 30 minutes, then turn the oven down to 350F/180C/Gas 4 and cook for another 15 minutes. Leave the pie to cool for at least 30 minutes before cutting into slices.
pie