Summary

Ingredients

For the dough:

• 500 g wheat flour, type 405
• 400 g butter
• 500 g low-fat quark

For the filling:

• 400 g cooked ham
• 200 g ham, air-dried
• 200 g cheese, (Edam)
• 200 g Emmentaler

For painting:

• 3 egg yolks
• Caraway seeds, whole

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Instructions

1. Make a kneading dough from the flour, the slightly warmed up, soft butter and the low-fat quark. Halve this and spread one half on a baking sheet lined with baking paper, ideally with the palms of your hands. Put the other half of the same size on another baking paper. It is important that the dough is processed quickly, as it quickly becomes very sticky. It is best not to roll it out with a rolling pin or the like.
2. Cut the ham and cheese into small cubes or strips, or grate the cheese if necessary. Distribute everything evenly on the lower sheet of pastry and cover with the second sheet of pastry. Peel off the baking paper. Brush with egg yolk and sprinkle caraway seeds over the pie to taste.
3. Bake at 240 ° C in the preheated oven (top / bottom heat) on the lower rack for about 40 minutes.
4. Tip: Since the top sheet of dough can easily get very dark, I cover the pie with aluminum foil for the first 25 minutes and only remove it about 15 minutes before the end of the baking time.
5. The ham pie tastes very tasty even when it is lukewarm or cold, and leftovers can easily be frozen and baked again briefly in the oven.