LAYERED CHEESE AND HAM PIE

Makes 1 large pie

Prep 20 min

Chill 20 min

Bake 1 hr

1½ cups (375ml) flour

125g butter, chilled and cubed

3 tbsp (45ml) water

4 baby marrows, thinly sliced

1 red pepper, cut into strips

1 yellow pepper, cut into strips

200g ham (of your choice)

150g mature Cheddar, grated

4 eggs, beaten

1 cup (250ml) sour cream

Preheat the oven to 220°C. Grease and line a 20cm spring-form cake tin.

Blitz the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water and process to form a soft dough. Remove the dough, knead lightly and place between 2 sheets of baking paper.

Roll out a 23cm circle and use this to line the base and halfway up the sides of the tin. Refrigerate for 30 minutes.

Place the baby marrows and red peppers under the grill for 2-5 minutes on each side, or until tender. Allow to cool.

Layer the ham, cheese and vegetables over the pastry. Combine the eggs and sour cream with some salt and pepper and pour over the vegetables.

Place the cake tin on a baking tray and bake for 15-20 minutes. Reduce the temperature to 180°C and bake for a further 50-60 minutes, or until firm.

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