Tortellini in Sarcofago

Ingredients:

• 400g/14oz frozen puff pastry, thawed
• a little butter, for greasing
• 40g/1½oz butter
• 1 small shallot, peeled and finely chopped
• 100g/4oz cooked smoked ham
• 4 leaves sage
• a little freshly grated nutmeg
• 400g/14oz fresh, meat-filled tortellini - pasta
• 200ml/7fl oz single cream
• 75g/3oz freshly grated parmesan cheese
• salt
• freshly ground black pepper
• a little milk

Preheat the oven to 220C/425F/Gas 7. On a lightly floured surface roll out the puff pastry thinly until it is large enough to cover the back of an ovenproof, oval saucepan or baking dish, approximately 23x18cm/9x7in and 7.5cm/3in deep. Cut out the pastry round the saucepan or baking dish base allowing an extra 7.5cm/3in all round, and also cut out a lid, slightly larger than the base of the saucepan or dish. Lightly butter the back of the saucepan or dish and with the help of the rolling pin shape the large piece of pastry over it. Trim the edges to neaten. Lightly butter a baking tray to take the pastry lid. Bake both base and lid for 25-30 minutes until golden. Allow to cool slightly before removing the pastry base and carefully place it on an ovenproof serving dish.
Heat the butter in a pan and briefly fry the shallot for 1 minute. Add the ham, sage and nutmeg and continue frying for another 2 minutes, stirring.
Meanwhile cook the pasta for 3 minutes and drain. Add the cream, parmesan cheese and pasta to the ham mixture and mix well. Add seasoning to taste. Pour the mixture into the pastry base. Cover lightly with the lid and brush the top with milk. Bake for 5 minutes to reheat the pastry and serve at once.

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