Potato, Egg, and Ham Pie

Ingredients

For the dough:

Flour 300 g

Salt 1/2 tsp

Butter 150 g

Water 4 tbsp

For the filling:

Ham 250 g

Potatoes 2

Parsley 2 tbsp

Thyme 1 tsp

Eggs 12

Milk 1/2 cup

Sea salt 1 tsp

Ground allspice to taste

Place the flour, salt, and butter in a food processor and pulse until crumbly. While pulsed, gradually add cold water until a smooth dough forms.

Turn the dough onto a work surface and knead. Divide the dough into 2/3 portions for the crust and 1/3 portions for the lattice topping. Wrap both pieces of dough in plastic wrap and refrigerate.

Boil the potatoes and slice thinly. Chop the parsley and thyme. Finely chop the ham.

Preheat the oven to 200°C. Line a 23x18 cm pie pan with baking paper. Roll out the larger piece of dough and place it in the pan.

For the pie filling: layer the ham on the bottom, then the potatoes. Crack and place 10 eggs on top, being careful not to break the yolks. Sprinkle with herbs.

Whisk the remaining 2 eggs in a bowl. Add the milk and spices. Whisk again. Pour this mixture over the pie.

Roll out the second piece of dough, cut it into strips and arrange them in a wire rack on the pie.

Place the pie pan on the top rack of the oven. Bake for 12-15 minutes until golden brown. Reduce the temperature to 180°C and bake for another 35-40 minutes.

Enjoy!