The finished puff pastry plate is handy if the idea is to make a baked salty pie.
The smoked ham pie is even suitable for an after-sauna dinner. Wind Lindgren
The savory pies are perfect for a coffee table as well as for dinner or lunch alongside a salad. Making a pie base yourself isn’t hard, but if you want to get particularly easy, a ready-made puff pastry plate is a great choice for a savory pie base.
It is not necessary to make an egg-milk mixture for the puff pastry-based smoked ham pie, but a stiffer French cream mixture is mixed on the bottom, mixed with two different grated cheeses. The parmesan cheese goes well with the smoked ham, and the French cream and lemon juice bring in acid to suit the taste.
The French cream mixture stays well on top of the pie base in the oven and doesn’t run over the sides when you remember to make light incisions on the edge of the dough before adding the toppings. However, be careful not to accidentally slice through the dough all the way to the baking paper. The purpose is to cut only a part of the thin layers of puff pastry and release the rising of the dough from the edges of the pie.
Smoked ham pie
1 (600 g) large sheet of puff pastry
200 g of smoked ham
1 tbsp (200 g) french cream
100 g grated cheese
1 dl grated parmesan
1 teaspoon black pepper
2 teaspoons lemon juice
a couple of sprigs of fresh thyme
sun-dried tomatoes
1. Allow the puff pastry to melt for 1.5 hours before baking.
2. Roll out the melted puff pastry sheet on a baking sheet lined with parchment paper.
3. Mix the grated cheese with the French cream and season with black pepper, thyme and lemon juice.
4. Cut the ham into small cubes.
5. Using five knives, lightly slit around the entire base of the pie, about one centimeter from the edge of the puff pastry. Be careful not to cut through the dough. The slices allow the puff pastry to rise freely from the edges when the fillings remain in the middle of the pie.
6. Spread the custard-cheese mixture on top of the pie base.
7. Top with ham and sun-dried tomatoes.
8. Bake at 225 degrees for about 25-35 minutes.
REMEMBER
The pies’ fillings are easy to customize. Instead of smoked ham, you can also use smoked turkey. The vegetable version is created by replacing the ham with mushrooms, for example. If you use frozen mushrooms, defrost and fry them before adding the pie to prevent the mushrooms from watering the base of the pie.
In the wind kitchen, the most delicious everyday dishes are conjured up, not forgetting to enjoy the weekend.