Ingredients
- 6 roma tomatoes, quartered
- 250g butter
- 2 medium brown onions, finely diced
- 2 garlic cloves, finely diced
- Sea salt
- Freshly ground white pepper
- 100g plain flour
- 450ml chicken stock
- 500g ham, cut into chunks
- 6 sprigs marjoram, leaves picked
- 1 packet filo pastry
Method
Preheat oven to 180C. Roast tomato quarters for 20 minutes.
Melt 100g butter in saucepan. Add onions and garlic and season with salt and pepper. Cook gently until soft (about 15 minutes). Add flour and cook further 10 minutes. Add chicken stock gradually, stir to prevent lumps forming and bring to boil.
Remove from heat and stir through ham, tomatoes and marjoram.
Melt remaining butter. Brush six filo sheets with butter between each layer and stack. Cut stack in half, so you have 2 large squares. Line two holes on muffin tin and repeat process three times to make 8 pies.
Spoon ham mix evenly into filo and fold over to form a lid. Bake in oven until golden brown (about 30 minutes).
Remove from tin and allow to cool on a rack. Can be transported in tin once cool.
