Puff pastry ham pie

Ingredients for 3 servings:

• 3 rolls of dough from the refrigerator
• 2 packs of Black Forest ham, 200 g each
• 5 tomatoes
• 2 apples, sour
• 1 bunch of fresh chives, alternatively 1 pack of frozen chives
• 2 bags of grated cheese, e.g. Gouda or Emmental
• 1 red chili pepper(s)
• 2 egg yolks

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Simply prepare well

Line a baking tray with baking paper. Remove the puff pastry rolls from the refrigerator about 30 minutes before use and bring them to room temperature. Carefully roll up the first roll, leaving them still on the existing paper. Then roll up the second roll and cut it in half lengthwise. Place them on the first sheet of dough, overlapping slightly by about 1 cm, and gently press them down, then remove the existing paper. Place the dough on the baking paper. Lay the ham slightly on top of each other, leaving a little space from the edge (about 1.5 cm) (roughly where the fat edge begins), so that one pack is enough for the base. Next, spread the cheese on top. Wash the tomatoes, remove the stems, cut them into approximately 5 mm wide slices, and place them on the cheese. If you like, you can now place a piece of the washed and deseeded chili on each tomato slice. Wash the apples, peel them, and remove the cores. Cut them into wedges and then into pieces and arrange them on the cheese. Wash the chives, shake them dry, cut them into rolls, and sprinkle them on top. Then cover with the remaining ham, just as you did at the beginning. Process the last 1 1/2 sheets of puff pastry exactly as you did with the first and place them on top. Press down lightly at the edges, brush with egg yolk, and then fold in slightly. Finally, brush everything with egg yolk. If you like, you can sprinkle some coarse salt or sesame seeds on top. Bake for about 35-45 minutes at 170°C (top/bottom heat). It also tastes delicious cold, if you have any leftovers. If you prefer cooked ham, keep in mind that it needs seasoning. Unlike raw ham, which imparts the flavor in return.