Saturday, November 10, 2007
Ham And Brie Pie with a walnut and honey crust
So I invented a pie the other day and it came out really amazingly well. I was extra pleased with it. I got the idea from the movie “Waitress”, one of her pies was a brie and ham pie, but that was about all I could remember about it, so I decided to get creative.
I don’t have the exact measurements for some of the ingredients because I was just making it up, but I made a walnut and honey pie crust. I used 150g flour, 75g of butter and a few handfuls of walnuts, chopped super small in the food processor, but not totally to powder. And a few squeezes of honey. Oh, and an egg yolk. Mixed together in the usual fashion, butter rubbed into flour, then walnuts and honey mixed in, and the egg yolk and a Tbsp or so of water to bring it all together. Roll out into the pie shell and leave in the fridge to chill for about an hour. Some people say to rest the dough in the fridge in a ball and then roll it out, but others say to roll it out first, then rest it. I prefer the latter, because it’s just a bit easier to roll that way, besides, I like how the perfect pie case looks coming out of the fridge.
I also blind baked the shell, but I’m not entirely sure that was necessary.
For the filling I lined the bottom with slices of brie, and then sprinkled over a layer of diced cooked ham, and then mixed up 5 eggs with some cream and 2 tsp of Dijon mustard, seasoned with some salt and pepper, and poured it over the ham and cheese. Baked at 180 for about 40 min. I would start checking at 30, but be prepared to go to 45 or 50.
It was really tasty. It had a honey mustard feel to it that went well with the ham and the brie, and the walnuts really tied it all together. The boys liked it too, it was clean plates all around.
It was also really good cold the next day for lunch. I would make this again. I bet it would be great in the summer as a cold picnic pie.