Method

1. Peel and cut the potatoes into chunks and place them in a large pot. Fill the pot with water that covers at least 1-2” above the potatoes, add in 1 tsp of salt.
2. Cover and cook frozen mixed vegetables in microwave on high for about 1-2 min, stirring in between. Set aside.
3. Boil the potatoes under high heat for about 10min or until potatoes turn soft, then drain away the water from the pot.
4. Combine butter and milk in a small bowl, then microwave it for 1 min to melt the butter.
5. Pour the butter and milk mixture into the pot filled with potatoes and stir, mixing them together using a wooden spoon.
6. Mash the potato mixture gently using a potato ricer or a big fork. Mix in cooked vegetables, combine well and set aside.
7. Cut Kelly’s ham into 8 wedges and set aside.
8. Preheat oven at 200°c.
9. Defrost the puff pastry and trim it into a big round shape. Press a small bowl in the center of the pastry to form a circle, then cut within the small circle into 8 wedges.
10. Spread and arrange the potato mixture onto puff pastry to form a ring, and top it with ham slices.
11. Apply some egg wash onto the small circle on the puff pastry.
12. Fold the outer pastry up slightly and bring the center wedge up, attach and secure them firmly. Repeat this step for the rest of the wedges to form a wreath.
13. Brush the puff pastry wreath with egg wash and sprinkle with some sesame seeds.
14. Bake in the preheated oven for 15min at 200°c until the puff pastry turns golden brown.
15. Assemble and serve