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.
101 K 4.2/5 (29 reviews)
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Last modified on: September 8th 2018
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 1 hour 5 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Ham "friand" pie : Stage 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 : Stage 2
Do this for the 4 slices ham.

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

Butter a metal oven tray or roasting tin.

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

Stage 5 - 3 min.
Ham "friand" pie : Stage 5
Cover with bechamel sauce.

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

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

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

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

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

Stage 11 - 35 min.
Ham "friand" pie : Stage 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.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe250 RDI=100 %1,210 RDI=110 %1,200 RDI=180 %2,990 RDI=150 %12,520 RDI: 150 %
Per 100 g30 RDI=10 %140 RDI=10 %130 RDI=20 %330 RDI=20 %1,400 RDI: 20 %
Per person60 RDI=20 %300 RDI=30 %300 RDI=50 %750 RDI=40 %3,130 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, Sulfites, egg
How much will it cost?
  • For 4 people : 4.90 €
  • Per person : 1.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Saint Honoré cake, Two-cheese quiche, Crusty cockle tart, Chicken and mushroom pie, Nanou's tuna tart, ... See them all 72

Bechamel sauce
Bechamel sauce

You can get more informations, or check-out other recipes which use it, for example: Potato and broccoli gratin, Mornay Sauce, Gratin "grilled inside", Asparagus and spinach gratin, Bolognaise lasagne, ... See them all 31

Beaten egg
Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Cochelin d'Evreux, Nanterre brioche, Galette berrichone, Dublin fruit scones, How to seal a terrine or casserole dish, ... See them all 80

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