Think of this pie recipe as a spin on the ubiquitous Croque Monsieur sandwich. Incredibly easy to make. Serve with a salad on the side. Delicious comfort food at its best. I take it on road trips or picnics and it never lasts long.
Yield: 6 – 8 slices
Time: 45 minutes
Ingredients:
Pastry:
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup cold butter or margarine, cut into small pieces
- 1/2 cup small curd cottage cheese
- 1 egg, slightly beaten
Filling:
- 1 cup smoked ham slices, cut into small slivers
- 1 1/2 cup shredded Swiss or Havarti cheese
- 3 Tbsp finely sliced green onions
- 1 1/2 Tbsp all-purpose flour
- freshly ground pepper
- 1/2 tsp dried dill
Pastry:
- 150 g all-purpose flour
- 1/2 tsp salt
- 55 g cold butter or margarine, cut into small pieces
- 80 g small curd cottage cheese
- 1 egg, slightly beaten
Filling:
- 140 g smoked ham slices, cut into small slivers
- 170 g shredded Swiss or Havarti cheese
- 3 Tbsp finely sliced green onions
- 1 1/2 Tbsp all-purpose flour
- freshly ground pepper
- 1/2 tsp dried dill
Preparation:
First, mix all the filling ingredients in a bowl and set aside.
To make the pastry, mix flour and salt in a bowl and add it to the food processor. Add butter or margarine and pulse mixture until it resembles fine crumbs. Add cottage cheese and pulse it until dough forms a moist ball.
Remove dough from the food processor and cut it in half. Roll out each half of the dough to the size of a dinner plate about 12 inches (30 cm) in diameter. Place dinner plate on top of the rolled out dough and cut it around. You will have 2 dough circles. Save dough scraps for decorative top shapes.
Transfer one dough circle to a baking sheet lined with parchment paper. Spoon ham and cheese filling on top of it staying within 1 inch (2 cm) from the edge. Brush edge with some of the beaten egg. Cover filling with the second dough circle. Press edges together and fold them up to seal. You can also crimp edges together with the fork tines. Decorate the top with dough scrapes to your liking.
Cover and refrigerate for at least 1 hour or up to 1 day.
When ready to bake preheat the oven to 375°F (190°C). Brush top with the reserved beaten egg. Cut small vents on top of the pie to allow steam to escape. Bake for 25 to 30 minutes until the top is golden brown and the bottom is browned or it will be soggy. Lift the edges with a spatula and take a peak. Remove from the oven and allow to cool a bit. Slide it onto a serving plate and serve it warm.
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