This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
104 K 4.2/5 (29 reviews)
1 hour 5 min.
Easy
4.90 €
4 people
6 IngredientsLast modified on: September 8th 2018
For 4 people, you will need:
- 1
4 slices ham - 2
1 tablespoon olive oil - 3
300 g puff or flaky pastry (pâte feuilletée) - 4
200 g bechamel sauce - 5
150 g grated cheese - 6
30 g beaten egg - Total weight: 895 grams
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 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.
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 | 250 RDI=100 % | 1,210 RDI=110 % | 1,200 RDI=180 % | 2,990 RDI=150 % | 12,520 RDI: 150 % |
| 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 4 people : 4.90 €
- 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: Saint Honoré cake, Comtoise tart for Seàn, Cochelin d'Evreux, Ch'ti mussel tarts, Cabbage and cheddar quiche, ... See them all 72
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Asparagus and spinach gratin, Thin spinach and potato tart, Ham and endives au gratin, Montlebon toast, Leek and Mimolette tart, ... See them all 31
Grated cheese
Like these other recipes: Gratin Parmentier, Vegetable clafoutis, Spicy roast cauliflower gratin, Salmon and Spinach Gratin, Gratin-style spinach and chicken omelette , ... See them all 75
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Chicken and mushroom pie, Galette de Fougerolles, Morteau sausage rolled brioche, Epiphany galette, ... See them all 80
Other recipes you may also like
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm. June 12th 2011282 K5 1 hour 3 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010465 K3.3 35 min.
Mackerel Fillets in White Wine
Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step. October 28th 201574 K3.7 2 hours 30 min.
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts. May 10th 2023121 K5 1 hour 35 min.
Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg. December 12th 201854 K 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.