Ham and roast veg pie
Your Christmas feast can be twice as nice the next day. A great way to use up leftover ham and roast veges, make with whatever you have on hand.
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|1 to taste||Olive oil|
|6 sheets||Filo pastry|
|1 to taste||Salt & freshly ground pepper|
|2 cups||Roast veges|
|1 tbsp||Fresh oregano|
1. Heat oven to 175 deg C. Spray a 24cm flan dish with oil. Working quickly, spray one sheet of filo lightly with oil. Place a second sheet on top and use to line the base and sides of the dish. Repeat with remaining sheets of filo, laying these so that they fan out around the dish.
2. Scatter the leftover roast vegetables (such as pumpkin, potatoes, kumara, carrots and parsnips) and ham into the filo case. In a bowl, lightly beat the eggs with the cream. Add oregano, then season with salt and pepper.
3. Pour egg mixture over the vegetables and ham in the filo case. Bake for 40 to 45 minutes or until the egg mixture is just set. Slice and serve warm.
Unopened, filo will keep in the fridge for up to one month. once opened, roll up filo and wrap tightly in plastic wrap e store in the fridge for up to two weeks, or freeze for up to two months.