Name: Ham and green bean pie
Yield: 4 servings
Cuisine: Bake
Ingredients: 450.00 g shortcrust pastry frozen, defrosted; eggs whites only, whisked; 350.00 g ham cooked, diced; 150.00 g green beans trimmed, sliced; 1.00 onion chopped and sautèed in oil; 2.00 eggs extra-large; 250.00 ml milk; 15.00 ml wholegrain mustard; salt and freshly ground black pepper to taste; eggs yolks only, whisked

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Ingredients (10)

450.00 g	shortcrust pastry — frozen, defrosted
	eggs — whites only, whisked

FILLING

350.00 g	ham — cooked, diced
150.00 g	green beans — trimmed, sliced
1.00	onion — chopped and sautèed in oil
2.00	eggs — extra-large
250.00 ml	milk
15.00 ml	wholegrain mustard
	salt and freshly ground black pepper — to taste
	eggs — yolks only, whisked

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Method:

Preheat the oven to 190 ºC (375 ºF). Spray a 26 cm pie dish with non-stick spray. On a lightly floured surface, roll out two thirds of the pastry until slightly thinner and line the pie dish with the pastry. Prick the pie shell and brush with egg white. Combine the ham, green beans and onion and spoon into the pie shell. Whisk the eggs, milk and mustard together. Season with salt and pepper and pour over the ham mixture. Roll out the remaining pastry until thinner and cut into 1,5 cm strips. Arrange on top of the filling to make a latticework crust. Press the edges firmly together and brush with egg yolk. Bake for 40 minutes or until the filling has set and the pastry is golden brown. Serve with extra mustard.
Serves 4-6.