Ham and cheese pie

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Step 1

Heat the butter and garlic in a saucepan over medium heat. Stir for 1 minute or until foaming. Add the flour. Cook, stirring, for 1 minute. Gradually add milk and mustard, whisking constantly, until smooth. Bring to boil over medium-high heat. Reduce heat to medium. Whisk for 2 minutes to thicken. Stir in cheese. Season. Set aside to cool.

Step 2

Preheat oven to 240C/220C fan forced. Lightly grease a 20 × 30cm (base size) slice pan with butter. Join 2 pastry sheets by overlapping on 1 side. Cut 1 remaining sheet in half then join to 1 long side of rectangle, overlapping. Use a rolling pin to seal. Line prepared pan with pastry. Spread half the bechamel over base.

Step 3

Top with ham and relish. Use back of a spoon to spread. Spread over remaining bechamel.

Step 4

Join remaining sheet and quarter to create a rectangle. Seal. Place over filling. Trim, allowing pastry to overhang 2cm over sides. Crimp edges then cut slits on top. Brush with egg.

Step 5

Bake for 15 minutes. Reduce oven to 220C/200C fan forced. Bake for 20 minutes or until golden. Set aside to cool slightly. Season and serve.