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Ham "friand" pie

Name: Ham "friand" pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 people
Cuisine: French
Ingredients: 4 slices ham; 1 tablespoon olive oil; 300 g puff or flaky pastry (pâte feuilletée); 200 g bechamel sauce; 150 g grated cheese; 30 g beaten egg

A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.

111 K 4.2/5 (29 reviews)522470

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: October 27^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 4 slices ham
2 1 tablespoon olive oil
3 300 g puff or flaky pastry (pâte feuilletée)
4 200 g bechamel sauce
5 150 g grated cheese
6 30 g beaten egg
Total weight: 895 grams

Times for this recipe

Preparation

25 min.

Cooking

40 min.

All in all

1 hour 5 min.

Preparation 25 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

Heat 1 tablespoon olive oil in a non-stick frying pan on medium heat, then fry a slice of ham for a few seconds to brown it on one side only.

Step 2

Do this for the 4 slices ham.

Step 3 - ⌛ 2 min.

Preheat the oven to 430°F (220°C).

Butter a metal oven tray or roasting tin.

Step 4 - ⌛ 3 min.

Line the bottom with a layer of puff pastry.

Step 5 - ⌛ 3 min.

Cover with bechamel sauce.

Step 6 - ⌛ 3 min.

Then a layer of grated cheese.

Step 7 - ⌛ 3 min.

Arrange the slices of ham on top.

Step 8 - ⌛ 3 min.

Add another layer of bechamel sauce, then more grated cheese.

Step 9 - ⌛ 3 min.

Finish with a second layer of puff pastry and glaze.

Step 10 - ⌛ 5 min.

You can decorate the pie by sticking on cut-out shapes of left-over pastry.

Step 11 - ⌛ 35 min.

Bake on a low shelf in the oven for about 35 minutes.

You can eat this pie hot from the oven, or leave to cool and cut into 4 portions (with a serrated knife) and refrigerate or freeze it for later.

Remarks

One difficulty of this recipe is to prevent the bechamel sauce soaking into the pastry and leaving it heavy and dense. To avoid this, get the pie into a hot oven as soon as it is assembled in the tin.

You can also begin by precooking the underneath layer of puff pastry in the dish, after pricking it all over with a fork just beforehand to stop it puffing up.

Keeping: A few days in the fridge, covered with plastic film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	11 g RDI=17 %	15 g RDI=6 %	25 g RDI=34 %	325 kcal RDI=16 %	1,360 kJ RDI=16 %
Per person	25 g RDI=38 %	33 g RDI=13 %	55 g RDI=75 %	726 kcal RDI=36 %	3,040 kJ RDI=36 %
Whole recipe	99 g RDI=152 %	134 g RDI=50 %	220 g RDI=301 %	2,904 kcal RDI=145 %	12,159 kJ RDI=145 %