Kitchen Stories: Ham Cheese Pie with Cream

Everyone likes this pie, I always make it with a puff pastry sheet to keep all the delicious, soft and fluffy filling inside. A sheet at the bottom, a sheet at the top and in between a filling based on a light béchamel cream, made with corn flour and which makes it look like a millefeuille.
We choose plenty of favorite cheeses & hams. I chose to put smoked turkey fillet but also any other ham, that you like, does to make it delicious. Make holes in the puff pastry to remove the moisture inside the pie and not to wipe the sheet, so that it becomes crispy.
Yours!

work: 20′

time: 1h:00′

easy:

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Ingredients (~10-12 servings) 1 pack with 2 sheets of puff pastry 500g various soft grated cheeses 350g smoked turkey fillet	Cream 1 liter of fresh milk 100g corn flour 30g butter salt, pepper, nutmeg 1 egg + 1 for spreading sesame for sprinkling	We start the preparation by making the cream first. Pour the milk and the corn flour in a saucepan over a low heat. Stir well to dissolve the corn flour completely. Add the butter, stirring almost constantly.
When it starts to boil slightly, remove from the heat and when the temperature drops a little, add the spices and one egg. Stir vigorously and set the pot aside for a while until the first puff pastry sheet is spread.	In the large oven pan, spread one sheet of puff pastry thawed and with a small rolling pin open it a little more to spread it all over the pan and a little on the sides. Cut the turkey fillet with scissors…	… and pour it into the pot with the cream. Stir.
Add the grated cheese, leaving very little for the filling. Stir to incorporate with the cream.	Pour the cream-cheese-ham mixture onto the puff pastry sheet and flatten it with a spatula to go everywhere, leaving ~2cm around.	Sprinkle the surface of the filling with the cheese we kept aside.
On the workbench, lightly open, with the rolling pin, the second puff pastry sheet, which we will place carefully over the filling.	Turn, joining the ends of the two sheets, to close well. Spread with beaten egg, diluted with 1-2 tablespoons of water. Pierce, with a fork, the entire surface of the puff pastry so that it does not swell too much. Sprinkle with sesame seeds.	Bake in a preheated oven with air at 190C (394℉, Gas Mark:5) for ~ 40′-45 ′. Towards the end, lower the pan to the bottom of the oven to make sure that the bottom sheet is well cooked. Remove from the oven, allow the temperature to drop and serve.