Cheese and Ham Pastry Ring
125g Cooked ham
140g Grated cheddar cheese
1 Egg (optional)
Preheat the oven to 180ºC/250ºF/Gas Mark 4, grease a flat 30x30cm (12×12 inch) baking sheet with butter or oil.
I prefer mild cheddar cheese because as it melts it keeps within the confines of the pastry shell but is still yummy and gooey, experiment with your favourite cheese, remember that the more mature the cheddar the less gooey it will be.
Crack open the can and arrange the six triangles into the shape of a star on the greased baking sheet, overlapping each piece at the centre.
Layer the ham onto the pastry star…
..building up layer by layer of cheese and ham. Keep a small amount of cheese back for the top of the pastry ring.
Fold the points of the star into the centre of the ring, pressing firmly so that each tip is slightly underneath the centre ring.
If want a deep gold crust then brush with a beaten egg, but this is optional.