Croque du Smock

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July 1, 2015 by Smock Alley

pie blog 1

Hello again, this week is something unashamedly gluttonous and wonderfully delicious. You may want to eat it alone, in a dark room with a hangover.

We have bread, we have cheese, we have ham. By god we will have a Ham and Cheese Sandwich Pie.


8 slices Ham

150 g of Smoked Gubbeen Cheese

8-10 slices of white Bread

1 tablespoon of Wholegrain Mustard

1 tablespoon of Dijon mustard

500 ml Milk

100 g of plain Flour

100 g of Butter

50 g of grated cheddar

2 Red Onions, finely sliced

Firstly, prepare your bechamel by melting the butter in a pan,

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sift in the flour once the butter is melt and whisk until all the flour is incorporated.

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Let this roux cook out for about 2 minutes and slowly drizzle milk in whisking constantly until it is all incorporated. Let this bechamel bubble until it thickens, then whisk in the grated cheddar-

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boom hey presto a basic mornay sauce.

Finely slice the red onions, use white or shallots it you prefer, and saute in butter until very soft and golden.

Next butter a casserole dish, and place 3 slices of bread on the bottom. Spread a little wholegrain mustard on the bread and then lay ham on top until it covers the bread. Next slice the Gubbeen cheese, laying a few slices over the ham. Top with bread. On this bread spread dijon mustard, the the sauted onions,

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followed by ham and cheese.

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Top this off with more slices of bread to cover the top of the pie completely.

Then pour over the bechamel/mornay sauce and let it rest for 5-10 minutes. Pop into an oven at 200 Celsius for 20 minutes, or until the top is golden and bubbling.

Remove the pie from the oven , let it rest for 5 minutes, the slice and devour.

Great with a little green salad and a cheeky red.


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