Ham and cheese tourte in puff pastry

Make the bechamel first: it has to be thick, and cooled until solid, before it can be used.

Melt all the butter on medium heat, then add all the flour at once and mix to a paste.

Cook the roux two minutes to a white roux.

Drop the heat very low or turn it off, then add the cold milk -- dilute first, then the rest -- stirring out every clump.

Raise to medium or medium-low and keep stirring a few minutes until it thickens. Too high a heat sets it instantly and makes clumps.

Season with pepper, a good amount of salt and a grating of nutmeg. No milk infusion is needed here because the cheese and ham will carry the flavour.

Let it boil very slightly about two minutes, tasting it before that point.

Spread the thick bechamel on a large cold tray, press film onto the surface so it cannot crust, and chill it.

Flour the bench and roll the puff pastry to about 3 to 4 mm, the thickness of a coin.

Cut one disc round a plate for the base and a second, slightly larger one for the lid; chill the larger disc.

Put the base disc on a floured baking sheet without bruising it.

Leave a bare edge all round -- said as about a quarter of an inch, about two centimetres wide -- because that is what seals the tourte. If it is not sealed the filling spills out.

Layer ham, then a spoon of bechamel spread out, then cheese; brush the bare edge clear and repeat the layers.

Brush the bare edge with the egg wash, using just enough, so it acts as glue.

Lay the second disc over the top and work it down with your hands into a circle, warming it so the two edges seal in a visible mark.

Trim the excess all round without cutting deep, then tuck the edge in with the back of the knife, slowly.

Brush the whole top with egg wash for colour.

Decorate the top with the back of a knife, rotating round.

Bake at 180C in a preheated fan forced oven for 30 minutes.

It puffs and does not leak; serve straight away.