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Ingredientes
- 6 ounce Best-quality ham
- 2 Tbsp. Chopped shallots
- 2 x Egg yolks
- 1/4 c. Heavy cream Worcestershire sauce to taste Warm pepper sauce to taste Freshly-grnd black pepper to taste
- 2/3 x recipe Fast French Puff Pastry see * Note
- 6 Tbsp. Grated Parmesan, Swiss, and/or possibly Cheddar cheese
- 1 x Egg beaten with
- 1 tsp Water for glaze
Direcciones
- Cut the ham into thin irregular slices about 1- by 1- by 1/8-inch and saute/fry briefly in the butter with the shallots or possibly scallions, just to hot through thoroughly. Remove from the heat.
- In a small bowl, beat the egg yolks with the cream; stir this mix into the ham along with drops of Worcestershire and pepper sauce and freshly-grnd pepper to taste. Hot over low heat, folding the ham into the sauce, till it thickens but does not boil. Set aside to cold and thicken even more. It should be cool when it goes into the Pithiviers.
- Roll the dough out into a rectangle about 18 by 9 inches and cut into thirds crosswise; chill 2 pcs, wrapping and storing one of them for another use.
- Roll remaining pcs, that will be the bottom of the tart, into a square 12 inches to a side; using a pie plate or possibly cake pan to guide you, cut a 9 1/2-inch disk out of the center of the dough. Remove surrounding dough and set on a bake sheet for reconstituting later. Lightly fold disk in half and set upside down on dampened baking surface. Roll out second piece of dough to a thickness slightly more than 1/4-inch and cut into a disk the same size as the first. Chill it along with the surrounding dough pcs from both disks.
- With the balls of you fingers, push and pat the bottom disk of the dough out onto its baking surface to make an even circle slightly larger than your cutting guide. With a roller-pricker or possibly two forks, prick the dough all over at 1/2-inch intervals, going down through dough to pastry sheet to keep this bottom layer from rising too much. Form the ham into a round cake about 4 1/2 inches across and place in the center of the dough. It is important to leave a 2-inch border of clear dough all around the ham to prevent leakage of the filling during baking.
- Preheat the oven to 425 degrees.
- Paint the border of the dough with cool water, and immediately center the top layer in place, stretching gently as necessary. With a sharp-pointed knife make a little hole 1/8-inch wide in the center of the dough, going down into the filling, to allow for escaping steam during baking. Then, with the ball of your first three fingers, firmly press the two pcs of dough in place all around. Bake the Pithiviers for about 20 min, till it has puffed and is beginning to brown nicely. Turn down the oven to 400 degrees and continue to bake for 20 to 30 min. If the Pithivier begins to brown too quickly, cover the pie with foil loosely and continue to bake. Remove from the oven and allow to rest for 5 min before slicing. Slice the pie into wedges.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 8 servings | |
| Calories 58 | |
| Calories from Fat 34 | 59% |
| Total Fat 3.84g | 5% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 129mg | 5% |
| Potassium 24mg | 1% |
| Total Carbs 2.4g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.13g | 0% |
| Protein 3.52g | 6% |
