Ham and egg pie with tomato jam

YOU
5 servings Prep: 20 mins, Cooking: 35 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (20)

Pie
1.00 puff pastry
1.00 sun-dried tomatoes
250.00 g ham — shavings
7.00 eggs — large
0.00 salt and freshly ground black pepper — to taste
6.00 spring onions — roughly chopped
100.00 g feta cheese — roughly crumbled
150.00 ml cheddar cheese — grated
100.00 ml mozzarella cheese — grated
1.00 eggs — yolk only
30.00 ml milk
Cherry tomato jam
30.00 ml fresh chillies — 573
1.00 red onion — halved and thinly sliced
1.00 garlic — cloves, crushed
3.00 ml cumin — ground
2.00 ml coriander — ground
600.00 ml cherry tomatoes
15.00 ml brown sugar
15.00 ml vinegar — balsamic
0.00 salt and freshly ground black pepper — to taste
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Method:

Pie

Preheat the oven to 200 °C. Lightly grease a 23 cm quiche or cake tin. Alternatively use a pan with an ovenproof handle. Gently roll out the pastry on
a floured surface. Line the prepared tin with the pastry. Cut the remaining pastry into strips and refrigerate until needed. Arrange the sun-dried tomatoes over the the crust and scatter a few ham shavings on top. Break the eggs into the pan, spacing them evenly. Prick each egg yolk
with a cocktail stick to prevent it bursting. Season with salt and pepper and sprinkle over the spring onions and feta cheese. Scatter the remaining ham
shavings on top and sprinkle with the Cheddar and mozzarella cheeses. Arrange the reserved pastry strips on top. Whisk together the egg yolk and milk and brush the pastry strips with the egg wash. Bake the pie for 30 to 35 minutes.
Tomato jam

Make the jam while the pie is in the oven. Heat the olive oil in a pan over low
heat and sauté the onion until soft. Add the garlic, cumin and coriander and sauté for another 2 minutes. Add the tomatoes, brown sugar and vinegar and simmer over medium heat until the tomatoes start to burst. Remove from the heat and season
with salt and pepper.



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