Instructions: Mix together the creme fraiche and mustard in a small bowl.

Roll out one third of the puff pastry to a 300 x 250mm rectangle and place on a baking sheet.

Spread a third of the mustard mixture evenly over the pastry leaving a 10mm border.

Cover with a layer of ham.

Spread with half the remaining mustard mixture then top with all the cheese and finally the remaining ham.

Spread the remaining mustard mixture over the ham and brush the pastry border with beaten egg.

Roll out the remaining pastry to a rectangle about 25mm larger all round than the parcel base.

Position over the filling and press the pastry edges firmly together.

Trim if necessary.

Knock up the edges with a knife.

Brush with beaten egg and chill in the refrigerator for 15 minutes.

Cook the parcel on the grid shelf on the top set of runners in the roasting ovenfor 10 to 15 minutes until golden then transfer to the floor of the ovenand cook for a further 5 to 10 minutes until crisp underneath.

If the pastry edges show signs of overbrowning cover with a rim of foil during baking.

Season with salt and serve with a mixed salad.

A crunchy cucumber and watercress salad tossed in a dillflavoured vinaigrette is the ideal accompaniment for this sustaining supper.

Makes 4

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