Flat ham pie
- 650g pack frozen ready-made shortcrust pastry, thawed
- 3 large onions, finely sliced
- 2 tbsp olive oil
- 280g jar Asda Extra Special Chargrilled Artichokes, drained and halved
- 300ml pot soured cream
- 2 tbsp Asda Coarse Grain French Mustard
- 2 x 50g pack Asda Prosciutto Ham
- 1 free-range egg, beaten
Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out half the pastry on a lightly floured surface into a rectangle about 20cm x 30cm. Relax in the fridge for 10 minutes. Prick the base and bake for 12-15 minutes. Allow to cool.
Fry the onions in the oil for 10-15 minutes, then leave to cool completely. Add the artichokes and toss together.
Mix together the soured cream and mustard and season with black pepper.
Pile the onion mixture on the pastry base and spread evenly, leaving a 1cm border around the edge. Roughly tear the prosciutto and scatter over, then spoon over the soured cream mixture. Brush the pastry border with egg.
Roll out the remaining pastry onto a piece large enough to cover the mixture and the pastry base. Lay over the pie base and gently press around the edge to seal. Mark this edge with a fork, before brushing the whole pie with the remaining beaten egg. Make a few cuts in the top to allow the steam to escape, so you don’t get soggy pastry.
Return the pie to the oven and bake for 15-20 minutes or until crisp and golden.