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.
49,2434.2/5 for 29 ratings
Last modified on: September 8th 2018
For 4 people, you will need:
- 1
4 slices ham - 2
1 tablespoon olive oil - 3
10.6 oz Puff or flaky pastry (pâte feuilletée) - 4
7.0 oz Bechamel sauce - 5
5.3 oz grated cheese - 6
1.1 oz beaten egg
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, covered with plastic film.
| 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?
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
How much will it cost?
- For 4 people : 4.88 €
- Per person : 1.22 €
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: Fine multi-tomato tart, Caramelised apple pie, Olive twists, Rustic chicken and mushroom pie, Apple Pie, ... All |
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Spinach and hard-boiled egg gratin, Gratin slices with spinach, Italian style gratin, Bolognaise lasagne, ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Stuffed artichokes au gratin, Pollack Parmentier, Soufflée omelette with cheese, Breton galettes (pancakes), Oxtail Parmentier, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Olive twists, St Tropez tart, Vegetable pie, Rustic chicken and mushroom pie, ... All |
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