Ham pie with tarragon
Instructions
Cut the ham into small cubes.
Wash the tarragon, finely tritatelo and let it dry in a pan with the butter, then add the flour, pour the milk, sprinkle a pinch of salt and pepper.
Stir well and bring to a boil.
Turn, add the ham, grated Gruyère and cream.
Keep aside.
Take the pectin, pull it to disk and place them in a buttered him up even at the edges.
Stamped on the bottom with the tines of a fork, lined with baking paper, filled with dried vegetables and cook in preheated oven at 160 degrees for a quarter of an hour.
Withdrawn.
Remove paper and beans.
Pour into the cake Tin to tarragon mixture by distributing it evenly, fold the dough border and bucherellatelo all around.
Put back in oven preheated to 180 degrees for half an hour.
Let cool and serve.
Ingredients and dosing for 6 persons
- 200 g of pectin
- 200 g of ham (slices from 100 g)
- 100 g of gruyere cheese
- 50 g of butter
- 50 g of flour
- 75 cl of milk
- 2 bunches of fresh tarragon
- 10 cl of cream
- Salt
- Pepper
- Pulses