Ham and spinach pie

Name: Ham and spinach pie
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 250 g fresh leaf spinach; 1 medium onion; 1 Garlic clove; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper, nutmeg; 1 package (230 g) Puff pastry from the refrigerated shelf (e.g. "Back'n Roll"); 4 discs cooked ham (approx. 30 g each); 100 g grated cheese (e.g. Gouda); 1 egg yolk, 1 tablespoon milk; 250 g chunky tomatoes (from the package); 2 TABLESPOONS Tomato ketchup; 1/2 bunch Parsley; 7-10 Tbsp cherry tomatoes

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

250 g fresh leaf spinach
1 medium onion
1 Garlic clove
1-2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper, nutmeg
1 package (230 g) Puff pastry from the refrigerated shelf (e.g. "Back'n Roll")
4 discs cooked ham (approx. 30 g each)
100 g grated cheese (e.g. Gouda)
1 egg yolk, 1 tablespoon milk
250 g chunky tomatoes (from the package)
2 TABLESPOONS Tomato ketchup
1/2 bunch Parsley
7-10 Tbsp cherry tomatoes

Directions

1
Preheat oven to 200 °C (circulating air: 175 °C / gas: level 3). Clean and wash the spinach. Peel and chop onion and garlic. Heat oil. Sauté onion and garlic. Add the spinach and let it collapse. Drain well. Season with salt, pepper and nutmeg
2
Unroll the puff pastry and place on a baking tray with baking paper. Cover dough with ham and spinach. Fold over the edges to form a strip. Sprinkle with cheese
3
Whisk the egg yolk and milk together. Spread the edges of the dough with it. Bake in a preheated oven for 15-20 minutes
4
Boil up the chunky tomatoes. Stir in ketchup. Season to taste. Wash parsley, except for something to garnish, chop and sprinkle into the sauce. Serve pâté with tomato sauce, parsley and cherry tomatoes
5
Drink: light red wine