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.
92 K 4.2/5 (29 reviews)
1 hour 5 min.
Easy
8 people
6 IngredientsLast modified on: September 8th 2018
For 8 people, you will need:
- 1
8 slices ham - 2
2 tablespoons olive oil - 3
1 lb + 5.1 oz puff or flaky pastry (pâte feuilletée) - 4
14.1 oz bechamel sauce - 5
10.6 oz grated cheese - 6
2.1 oz beaten egg
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 1 hour 5 min.
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
Stage 1 - 5 min.
Heat 2 tablespoons 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
Do this for the 8 slices ham.
Stage 3 - 2 min.
Preheat the oven to 430°F (220°C).
Butter a metal oven tray or roasting tin.
Butter a metal oven tray or roasting tin.
Stage 4 - 3 min.
Line the bottom with a layer of puff pastry.
Stage 5 - 3 min.
Cover with bechamel sauce.
Stage 6 - 3 min.
Then a layer of grated cheese.
Stage 7 - 3 min.
Arrange the slices of ham on top.
Stage 8 - 3 min.
Add another layer of bechamel sauce, then more grated cheese.
Stage 9 - 3 min.
Finish with a second layer of puff pastry and glaze.
Stage 10 - 5 min.
You can decorate the pie by sticking on cut-out shapes of left-over pastry.
Stage 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.
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.
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 recipe | 500 RDI=190 % | 2,420 RDI=230 % | 2,400 RDI=360 % | 5,980 RDI=300 % | 25,030 RDI: 300 % |
| Per 100 g | 30 RDI=10 % | 140 RDI=10 % | 130 RDI=20 % | 330 RDI=20 % | 1,400 RDI: 20 % |
| Per person | 60 RDI=20 % | 300 RDI=30 % | 300 RDI=50 % | 750 RDI=40 % | 3,130 RDI: 40 % |
How much will it cost?
- For 8 people : 9.80 €
- Per person : 1.25 €
Change currency: 
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)
You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Courgette tart with mint, Vegetable pie, Small foie gras pasties, Chicken pie, ... See them all 71
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Spinach on toast with bechamel, Escalope cordon bleu, Croque-monsieur, Italian style gratin, ... See them all 30
Grated cheese
Like these other recipes: Stuffed baguette , Frichti from Bruxelles, French onion soup, Endive gratin with cancoillotte, Italian style gratin, ... See them all 72
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Kouign-amann brioche, Smart plum tart, Chestnut moelleux, How to seal a terrine or casserole dish, ... See them all 78
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