bake
Feuillette au Jambon
recipe by
claire wood // carÈme pastry
Feuilleté au Jambon may sound fancy, but it’s just a simple and delicious ham and cheese puff pastry pie! Flaky, golden pastry with layers of ham, cheese, and a creamy béchamel sauce. Crispy on the outside, warm and cheesy on the inside, this easy-to-make dish is pure comfort in every bite!
4 Serves
Easy
45 Minutes
Bechamel Ingredients
- 25g butter
- 25g flour
- 250ml warmed milk
- 1 tsp grated nutmeg
- salt & pepper, to taste
Further Ingredients
- 150g sliced ham
- 150g gruyere cheese, grated
- 1 x (375g packet) Carême All Butter Puff Pastry
- 1 egg, for glazing
Notes
You might need to roll the pastry for the top a little thinner to ensure it fully covers the filling.
Method
- In a saucepan, melt the butter over medium heat, then add the flour, stirring continuously for one to two minutes. Gradually add the warmed milk, whisking well to avoid lumps, then leave to thicken over medium heat for five minutes, whisking regularly until the mixture coats the back of a spoon and leaves a wide trail when swiped. Add nutmeg and salt and pepper to taste, then cover and set aside to cool.
- Preheat the oven to preheat oven to 180°C fan-forced (200°C non-fan).
- Unroll the sheet of puff pastry, on the long side cut into two pieces, make one-piece 3cm wider than the other. Place the smaller piece on a lined baking tray. Top the pastry with a layer of cooled bechamel, leaving 2cm free at the edge, now add half the ham followed by half the grated Gruyere cheese. Repeat with bechamel, ham and cheese until you have no more ham or cheese left ensuring you finish with a layer of bechamel.
- Brush the pastry border with beaten egg and top the pastry and filling with the remaining puff pastry. Press down around the border to secure the edges of the pastry together and then press around the filling from the top to remove any air pockets from around the filling. Set aside in the fridge to chill for 15 minutes.
- When ready to bake, brush the top with beaten egg and score seven horizontal lines from top to bottom over the centre of the filling.
- Bake for 40 to 45 minutes until golden at 180°C fan-forced (200°C non-fan) at 200°C until pastry is puffed and golden. Serve immediately.
