Ham pie

Ingredients for 1 servings:

• 500 g wheat flour, type 405
• 400 g butter
• 500 g low-fat curd cheese
• 400 g cooked ham
• 200 g ham, air-dried
• 200 g cheese (Edam)
• 200 g Emmental cheese
• 3 egg yolks
• Caraway, whole

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Make a dough from the flour, slightly warmed, softened butter, and low-fat quark. Divide the dough in half and spread one half, ideally with your palms, on a baking sheet lined with baking paper. Place the other half, the same size, on another sheet of baking paper. It is important to work the dough quickly, as it quickly becomes very sticky. It is best not to roll it out with a rolling pin or similar. Cut the ham and cheese into small cubes or strips, or grate the cheese if desired. Spread everything evenly on the bottom sheet of dough and cover with the second sheet of dough. Remove the baking paper. Brush with egg yolk and sprinkle caraway seeds over the pie, if desired. Bake in a preheated oven (top/bottom heat) at 240°C on the bottom rack for about 40 minutes. Tip: Since the top layer of pastry can easily get very dark, I cover the pie with aluminum foil for the first 25 minutes and only remove it about 15 minutes before the end of the baking time. The ham pie tastes delicious warm or cold, and leftovers can easily be frozen and reheated in the oven.