Roquefort and prune pie
This sensational pie is best made with a short crispy pastry base and flaky top. Use either half a 400g block of each or two sheets each of the pre-rolled pastry varieties. The short pastry can be cut to fit the base and sides of the pie, while the puff pastry is best if both sheets are placed one on top of the other and rolled to the size required.
- Heat the oven to 200C.
- On a lightly floured bench, roll the short pastry out large enough to line the base and sides of a 20-22cm flan tin, preferably one with a loose base. Line the pastry shell with baking paper and fill with baking blind material such as ceramic beans or dried pulses.
- Bake in the preheated oven for 10-12 minutes or until the pastry has cooked — the edges of the pastry should be lightly browned. Remove the baking blind material.
- Cut the prunes in half and scatter with the Roquefort, ginger and jambon, if using, over the pastry base. Beat the egg yolks and cream together and pour into the pie.
- Roll out the puff pastry large enough to cover the top of the pie. Brush the edge of the cooked pastry with egg glaze. Roll the puff pastry over the top and press the edges together firmly, trimming off any excess puff pastry. Brush the pastry top with egg glaze and drag the tines of a fork over the pastry top to make a pattern.
- Return to the oven and cook for 30-35 minutes or until the pastry is golden and the filling has set.
- Allow the pie to cool and serve at room temperature. A pear and rocket salad makes a lovely accompaniment.