- Preheat the oven to 200C. Line a baking sheet with baking paper.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour until the mixture thickens. Add the nutmeg, season with salt and pepper, and gradually whisk in the milk and simmer, whisking until thickened, up to 5 minutes. Set the white sauce aside to cool.
- Cut the puff pastry into two halves. Place one rectangle of pastry on the lined baking sheet. Spread ½ a teaspoon of the mustard in a thin layer over the pastry. Spread with one-third of the sauce, half the cheese, and half the ham and halve the walnuts.
- Repeat the layering. Finish with a layer of the sauce and top with the second pastry rectangle. Seal to the bottom rectangle by pinching together the edges of the pastry.
- Beat the egg with a little water and use it to glaze the top with a pastry brush. Using a knife, lightly score a diamond pattern on top. Bake it for 25 – 30 minutes until golden brown.
- Slice and serve hot.
3 tablespoons of flour
½ teaspoon of nutmeg
1 cup of milk
Salt and pepper
½ cup chopped walnuts
2 teaspoons of whole grain mustard
100g white cheddar cheese
150g sliced ham
Frozen puff pastry
This rich pastry goes well with Benguela Cove’s Noble late harvest