A delicious pie to be eaten any time of the day! A great way to use up left over ham at Christmas.

2 – 3 ready rolled puff pastry sheets (depending on size of pie dish)
200 g of thick sliced ham – cut into chunks (ie: ham steaks or leftover leg of ham)
1 tbsp unsalted butter
2 – 3 medium sized mushrooms, sliced
2 big handfuls of washed and ready to use spinach leaves (half a bag)
9 – 10 fresh free range eggs
1/2 punnet cherry tomatoes, sliced in half
1 spring onion, sliced thinly
2 1/2 tbsp milk
Salt and pepper

Pre-heat the oven to 190 degrees fan forced, or 200 degrees for no fan forced.

Take the puff pastry sheets out of the freezer, separate and place them on the work bench to thaw.

Heat the butter in a frying pan over a medium high heat. Saute the ham and mushrooms in the butter until the mushrooms are cooked. Add the spinach, season with salt and pepper. Saute briefly, then remove from the heat. Tip the mix into a strainer and leave over a bowl, or sink, to cool.

Lightly grease the pie dish, or spray with oil. Line the pie dish with a sheet of pre-rolled pastry, making sure not to tear it, leaving the excess pastry hanging over the edge. If the pie dish is too big, cut pieces of pastry from another sheet and “patch” as required, pressing the edges of the “patches” together gently.

Take a handful of the ham, mushroom and spinach mix and gently squeeze the excess liquid out before placing it onto the pastry in the pie dish. Continue to do this with all of the mix, spreading it evenly over the pastry.

Carefully break 6 or 7 eggs on top of the ham mixture, without breaking the yolks, spacing them evenly over the mix. Only use as many eggs as required to cover the mix, don’t overlap them.

Spread the tomatoes and spring onion over the eggs. Sprinkle with a pinch of pepper.

Lightly beat 2 of the eggs with 2 tbsp of the milk and a pinch of salt and pour over the top, making sure to fill any gaps between them.

Lay another sheet of the pre-rolled puff pastry over the whole pie dish, again using pieces of the other sheet of pastry to “patch” if the sheet is not big enough to cover the dish.

Cut the excess pastry using a knife, following the very edge of the pie dish.

Use scraps of puff pastry to decorate the top of the pie – ie: long strips of pastry can be rolled up to form flowers, or cut to look like leaves.

Using the tip of a sharp knife, cut 5 or 6 groups of three small holes around the surface of the pie, about 5 cm in from the edge.

Beat 1 egg with 1/2 tbsp milk. Dip a fork into the egg mix and moving around the edge of the pie use the fork to press the pastry together, sealing the edges of the pie. Continue to dip the fork in the egg mix all the way around.

Use a pastry brush to brush the rest of the egg wash over the entire surface of the pie and any decorations on top.

Bake for 40 to 45 minutes or until the pastry is completely cooked on top.