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Ham "friand" pie


Ham "friand" pie
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.
39,4544.2/5 for 29 ratings
Grade this recipe:

Last modified on: September 8th 2018

For 4 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
25 min.40 min.1 hour 5 min.
Keeping:
A few days in the fridge, covered with plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Ham "friand" pie : Photo of step #1
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.

Stage 2
Ham "friand" pie : Photo of step #2
Do this for the 4 slices ham.

Stage 3 - 2 min.
Ham "friand" pie : Photo of step #3
Preheat the oven to 430°F (220°C).

Butter a metal oven tray or roasting tin.

Stage 4 - 3 min.
Ham "friand" pie : Photo of step #4
Line the bottom with a layer of puff pastry.

Stage 5 - 3 min.
Ham "friand" pie : Photo of step #5
Cover with bechamel sauce.

Stage 6 - 3 min.
Ham "friand" pie : Photo of step #6
Then a layer of grated cheese.

Stage 7 - 3 min.
Ham "friand" pie : Photo of step #7
Arrange the slices of ham on top.

Stage 8 - 3 min.
Ham "friand" pie : Photo of step #8
Add another layer of bechamel sauce, then more grated cheese.

Stage 9 - 3 min.
Ham "friand" pie : Photo of step #9
Finish with a second layer of puff pastry and glaze.

Stage 10 - 5 min.
Ham "friand" pie : Photo of step #10
You can decorate the pie by sticking on cut-out shapes of left-over pastry.

Stage 11 - 35 min.
Ham "friand" pie : Photo of step #11
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Saint Honoré cake, Yvetot Douillons, Nanou's tuna tart, Leek and fresh tuna tart, ... All
Bechamel sauceBechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Endives , Spinach Croque-monsieur , Spinach Mornay, Spinach and hard-boiled egg gratin, Leek and Mimolette tart, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Firied fillet of sea bream with polenta, Aperitif rolls, Pollack Parmentier, Hachis parmentier : meat with mashed potato and cheese, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Eggs in brioche nests, Flaky chocolate brioche, Chestnut moelleux, Gisèle's Pasties, ... All

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