Pizza Pie - Carême Pastry

Ingredients

• 1 (375g packet) Carême All Butter Puff Pastry, defrosted
• 250g tub cherry tomatoes
• 20g butter
• 1 dessert spoon olive oil
• 1 garlic clove, finely sliced
• 1 pinch of dried chilli flakes (optional)
• 100g thinly sliced Prosciutto, chopped
• 1 cup basil leaves
• ⅔ cup bocconcini, torn into pieces (La Casa Traditional Bocconcini)
• ⅓ cup parmesan, grated
• 1 egg, beaten, for glaze.
• Sea salt
• 1 teaspoon dried oregano
• 1 teaspoon nigella seeds.
• Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
• Leaving a 3cm border, spread the cooled tomato sauce over the pastry. Spread the prosciutto, basil, bocconcini and parmesan evenly over the sauce, then brush the border with egg glaze.
• Carefully place the remaining pastry rectangle over the pie filling and press the pastry edges together, then use a fork to crimp the edges and seal.
• Brush all over with the egg glaze and sprinkle the top with a little sea salt, oregano and nigella seeds. Place into the fridge for 15 minutes to chill.
• Place into the oven and cook for 10 minutes, then reduce the oven temperature to 200°C (180°C fan-forced) and cook for a further 25 minutes, or until pastry is puffed, golden and cooked through.