Michel Roux Jr's cheese and ham pie recipe

Name: Michel Roux Jr's cheese and ham pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 g (13.2oz) puff pastry; 1 egg, beaten; 50 g (1.8oz) mature cheddar, grated; 150 g (5.3oz) Gruyere or similar, grated; 700 g (24.7oz) good quality cooked ham, sliced thin; 25 g (0.9oz) butter; 25 g (0.9oz) flour; 150 ml (5.3fl oz) milk; 50 ml (1.8fl oz) double cream; 1 pinch salt, pepper and nutmeg

Servings: persons

1
First, make the bechamel by melting the butter in a saucepan until it foams.
2
Mix in the flour and gently cook over a low heat for 4-5mins, not allowing it to colour.
3
With the pan still on the heat, slowly whisk in the milk and cream, then increase the heat and bring to the boil.
4
Keep mixing well to avoid lumps and burning the sauce should be quite thick.
5
Season lightly with salt but quite generously with pepper and nutmeg.
6
Pour into a container and cover with a buttered paper to avoid a crust forming.
7
Set the bechamel aside to cool down completely.
8
On a lightly floured surface, roll out half of the pastry to a rough circle, about 24cm wide.
9
Roll out another circle about 26cm wide.
10
Cover this one and keep it cold.
11
Preheat the oven to 200C.
12
Place the first pastry circle on a baking tray, brush the edges with beaten egg and put a spoonful of bechamel in the centre of the circle.
13
Spread this over the pastry with a pallet knife or the back of the spoon to within 3-4cm of the edges.
14
Sprinkle over a little cheese, followed by some ham.
15
Repeat these layers until all the ham, cheese and bechamel have been used up.
16
Cover the filling with the other sheet of pastry and press down firmly around the edges to seal.
17
Trim the edges neatly, brush with beaten egg and score the top with the point of a knife to decorate.
18
Make a little hole in the centre of the top of the pie to let out the steam.
19
Bake at 200C for 30mins, then turn the oven down to 180C and cook for another 15mins.
20
Leave the pie to cool for at least 30mins before cutting into slices.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 375 g (13.2oz) puff pastry, 1 egg, beaten, 50 g (1.8oz) mature cheddar, grated, 150 g (5.3oz) Gruyere or similar, grated, and more.

Yes, Michel Roux Jr's cheese and ham pie recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!