Ingredients

• 175g/6oz plain flour
• pinch salt
• 75g/3oz butter
• 1 egg yolk, size 3
• 1 tbsp Dijon mustard
• 225g/8oz new potatoes, peeled, cooked and diced
• 3 eggs, size 3, beaten
• 150ml/¼pt milk
• 100g/4oz Cheddar cheese, grated
• 50g/2oz smoked ham, shredded

Method

1. Sift flour and salt into a mixing bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in the egg yolk and 1 tbsp cold water to form a soft dough. Knead lightly, cover and chill for 30 minutes.
2. Roll out the pastry on a lightly floured work surface and use to line a 20cm/8in fluted flan tin. Prick the base and sides with a fork. Fill with crumpled foil or baking beans and bake in a preheated oven at 190°C/375°F, Gas Mark 5 for 10 minutes.
3. Remove the foil or beans and bake for a further 5 minutes. Remove from the heat and leave to cool slightly. Spread over the mustard then scatter over the potatoes.
4. Mix together the eggs, milk, cheese and ham until well combined. Spoon into the pastry case and bake for 25–30 minutes until golden and set. Serve immediately.

Notes