Serves 6

Ingredients:

2 sheets store bought puff pastry, defrosted and kept cold in the fridge
1 Tablespoon dijon mustard
3 Tablespoons miso caramelised onions*
200g (approximately) sliced ham
150g (approximately) gruyere cheese, grated on the large holes of a box grater
2 egg yolks
1.5 Tablespoons “everything” sprinkle or just sesame or nigella seeds (optional)

Method:

1. Preheat your oven to 200C conventional (180C fan forced).

2. Lay one sheet of puff pastry on a parchment lined baking tray and spread the dijon onto it leaving a 2cm clean edge.

3. Lay half the ham on the mustard, leaving the edges clean. Sprinkle the cheese over the ham and then dot the miso onions on top of the cheese around the entire pie. Finish with the remaining ham, again, keeping the edges clean. Brush that edge with some of the egg yolks which will act as our glue to keep this sealed.

4. Lay the other slice of puff pastry on top of the ham and use the tines of a fork to press down the edges and seal this pie shut.

5. Brush the entire top of the pie with the remaining egg wash and then sprinkle the “everything” sprinkle on top.

6. Cut an “X” in the centre of the pie and place into the oven to bake for 15 minutes. After 15 minutes, reduce the temperature to 180C and continue baking a further 25 minutes until the crust is deeply golden. Allow to cool for about 10 minutes before cutting into 6 pieces and serving.

*to make miso caramelised onions: take 2-3 brown onions, peel and slice thinly. Sautee them in 2 Tablespoons of olive oil in a medium sauté pan set over medium heat. Cook the onions until deeply golden, sweet and caramelised, about 20-30 minutes. If at any point this is happening too quickly and the onions are burning, instead of caramelising, turn the heat to low and add a splash of water to the pan. Add approximately 1 teaspoon of white or red miso to the onions and stir to combine. Taste and adjust with salt as needed or add more miso if you like. Allow this to fully cool before using and keep any extra in the fridge for up to a week and keep in the freezer for up to 3 months.