Ham & Egg Pie
Use up any leftover ham in this take on the old favourite bacon and egg pie. The thick cut ham makes it better than the original I reckon.
Serves 8
400g flaky puff pastry
2 tbsps wholegrain mustard
1/2 cup finely chopped parsley
350g sliced ham off the bone
6-8 free range eggs
1 large handful minted peas
Egg wash

Turn the oven onto 200 C fan bake and preheat an oven tray. Line a 20x15cm tin with baking paper.
Cut the pastry block in half and roll each half to fit the tin lined in baking paper. Line the tin with one half of the pastry. Wipe the base with mustard and scatter over the chopped parsley.  Arrange ham pieces in an even layer then break over the eggs, distributing them evenly. Break the yolks of each and let them run a little.  Scatter over the peas. Dip a brush into the egg and brush the pastry edges. Drape over the other half of pastry and seal. Brush the surface with the egg wash and make a few slashes to allow steam to escape. Reduce oven to 180 C. Place pie on tray and bake for 35-45 minutes until puffed and golden. 
Cut into thick tiles and eat with your favourite sauce or chutney

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