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