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.
55,2164.2/5 for 29 ratings
Grade this recipe: Last modified on: September 8th 2018
For 4 people, you will need:
- 0
4 slices ham - 1
1 tablespoon olive oil - 2
10.6 oz Puff or flaky pastry (pâte feuilletée) - 3
7.0 oz Bechamel sauce - 4
5.3 oz grated cheese - 5
1.1 oz beaten egg
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 25 min. | 40 min. | 1 hour 5 min. |
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?
Keeping:
A few days in the fridge, covered with plastic film.Step by step recipe
Stage 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.
Stage 2
Do this for the 4 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,956 Kcal or 12,376 Kj | 232 gr | 1,157 gr | 1,150 gr |
| 148 % | 89 % | 109 % | 174 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 330 Kcal or 1,382 Kj | 26 gr | 129 gr | 128 gr |
| 17 % | 10 % | 12 % | 19 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 739 Kcal or 3,094 Kj | 58 gr | 289 gr | 288 gr |
| 37 % | 22 % | 27 % | 44 % |
How much will it cost?
- For 4 people : 4.88 €
- Per person : 1.22 €
Note : These prices are only approximate.
Source
Home made.More recipes?
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: Rustic chicken and mushroom pie, Yvetot Douillons, Pecan fruit rolls , Koulibiak in pie dish, Apple Pie, ... All |
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Stuffed artichokes au gratin, Italian style gratin, Spinach Croque-monsieur , Potato and broccoli gratin, ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Spinach Croque-monsieur , Celeriac and mushroom gratin, Stuffed baguette , Spinach Mornay, Gratin slices with spinach, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Vol-au-vent cases, Apple Strudel, Koulibiak in pie dish, Paté en croute (terrine in a pie crust), ... All |
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