Main menu


Ham, cheese and potato wheel

 Ham, cheese and potato wheel

  • 40m prep
  • 45m cook
  • 6 servings

  • If a whole ham is out of the budget this year, jazz up some sliced ham in this cheesy potato pastry pie (just $5.10 per serve). Filled with oozing camembert, this Christmas main turns simple ingredients into something special. Sour cream, potatoes and dijon are the ultimate flavour combo that will leave no one hungry in this hearty main.

    488 calories per serve

    Allergens: Recipe may contain gluten, milk, sesame, wheat and lactose.

    12 Ingredients

    • 300g desiree potatoes, peeled, cut into 3cm pieces
    • 400g leg ham, cut into 2cm pieces
    • 200g camembert, cut into small wedges
    • 1 ⁄4 cup chopped fresh chives
    • 125g (1 ⁄2 cup) sour cream
    • 2 tsp Dijon mustard
    • 10 filo pastry sheets
    • 80g butter, melted
    • 1 tbsp sesame seeds
    • 300g tomato medley mix, halved
    • Fresh continental parsley leaves, to serve
    • 1 tbsp lemon-infused olive oil 

    6 Method Steps

    • Preheat oven to 220C/200C fan forced. Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 10-15 minutes or until just tender when pierced with a skewer. Drain then transfer to a heatproof bowl and set aside to cool completely.
    • Add the hamcamembertchivessour cream and mustard to the bowl. Season then toss until combined.
    • Lightly grease a 22cm (base size) round fluted tart tin with removable base with oil.
    • Place the filo on a clean work surface. Cover with a dry tea towel then a damp tea towel (to prevent the filo drying out). Brush 1 filo sheet with a little butter. Fold in half crossways. Place over base and up side of prepared tin, allowing the filo to overhang side. Repeat with remaining filo and most of the butter, overlapping sheets, to completely cover base and side of tin.
    • Spoon the ham mixture into the filo case. Carefully fold over the overhanging filo to enclose filling. Brush with remaining butter and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden. Set aside in pan for 10 minutes to cool slightly.
    • Transfer the tart to a serving plate. Top with the tomato and parsley. Season and drizzle over the infused oil to serve.


    table of contents title