Ham cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put 250 g flour in a bowl and add 100 g cold butter in small pieces. Rub lightly with your hands until everything looks evenly crumbly. Make a depression in the middle of the flour. Add cream, 5 tablespoons of cold water, salt and oil and knead with the dough hooks of the hand mixer. At the end knead briefly with your hands to a smooth dough. Roll out to a circle (approx. 35 cm Ø) on a floured work surface.

2. 2

   Line a greased and floured quiche dish (29-30 cm Ø) with the dough and press the rim well down. Prick the base of the pastry several times with a fork and chill the mould for about 30 minutes. For the topping, clean, wash and dice the carrots. Bring the stock to the boil, add the carrots and cook covered for 10-12 minutes. Pour onto a sieve and collect the stock. Drain the carrots and let them cool down. Peel and chop the onion. Heat 40 g butter in a saucepan and fry the onion in it. Add 30 g flour and sauté briefly. Add milk and 1/4 litre of measured vegetable stock while stirring and bring to the boil. Let simmer for about 5 minutes. Season sauce with salt, pepper and nutmeg to taste and let it cool down.

3. 3

   Peel and chop the onion. Heat 40 g butter in a saucepan and fry the onion in it. Add 30 g flour and sauté briefly. Add milk and 1/4 litre of measured vegetable stock while stirring and bring to the boil. Let simmer for about 5 minutes. Season sauce with salt, pepper and nutmeg to taste and let it cool down. Wash parsley, dab dry and chop. Cut ham into strips. Whisk eggs and egg yolk and stir into the lukewarm sauce together with the parsley. Spread the carrots and ham in the mould and pour the egg and béchamel sauce over them. Bake in the preheated oven lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Cut into approx. 12 pieces, lukewarm or cold, place each piece on a piece of parchment paper and arrange on a plate

4. 4

   Wash parsley, dab dry and chop. Cut ham into strips. Whisk eggs and egg yolk and stir into the lukewarm sauce together with the parsley. Spread the carrots and ham in the mould and pour the egg and béchamel sauce over them. Bake in the preheated oven lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Cut into approx. 12 pieces, lukewarm or cold, place each piece on a piece of parchment paper and arrange on a plate

Nutrition Facts

KCAL
280 kcal

CARBS
20 g

FATS
16 g

PROTEINS
12 g