Mushroom and ham puff pastry
Discover the easy recipe for a large puff pastry with mushrooms and ham, perfect for sharing. A delicious and crispy dish served with a creamy cheese sauce to delight the whole family.
Ingredients · Servings 6 people
- 500g button mushrooms
- 400g cooked ham
- 400g puff pastry
- 100g grated cheese
- 40g butter
- 40g flour
- 3 egg yolks
- 50 cl milk
- 2 tbsp oil
- cell
- pepper
Method · 1 h
- Bring the milk to a boil in a saucepan, remove from the heat, and let it cool slightly. Melt the butter in another saucepan, add the flour, and stir. Pour in the milk and whisk vigorously, then return to the heat and whisk constantly for 2 minutes. Remove from the heat, whisk in 2 egg yolks, season with salt and pepper, and then stir in the grated cheese. Set aside.
- Clean the mushrooms by trimming off the earthy ends of the stems. Slice them. Heat the oil in a large frying pan, add the mushrooms, and sauté, stirring constantly, for 7 to 8 minutes until just lightly browned. Season with salt and pepper.
- Roll out half the pastry into a rectangle 35 cm long by 20 cm wide on a baking sheet. Cover this sheet of puff pastry with ham, leaving a 2 cm border all around. Spread a layer of sauce over the ham, then a layer of mushrooms. Repeat with ham, sauce, and mushrooms, then finish with a final layer of ham. Roll out the remaining pastry and place it on top, pinching the edges to seal.
- Beat the last egg yolk with a little water and brush it over the top of the pastry. Bake at 210°C (gas mark 7) for 20 minutes, then reduce the temperature to 180°C (gas mark 6) and continue baking for 10 minutes.
- Button mushrooms 500g
- Cooked ham 400g
- Grated cheese 100g
- Butter 40 g
- 40g of flour
- Egg yolk 3
- Milk 50 cl
