The light and dietary recipe
- Preparation: 35 minutes
- Cooking time: 30 minutes
- Difficulty: Simple
- Quantity: 4 people
Ingredients :
- 2 rectangular puff pastry cases
- 1 egg
- 1 tbsp rapeseed oil
- 500 g leeks
- 300 g diced ham
- 1 dl of Vaudois white wine
- ½ teaspoon of broth powder
- salt, pepper
- 1.5 dl of whole cream
Recipe :
- Cut 4 squares of 10/10 cm from the first sheet of puff pastry. Place on a cake tray previously lined with parchment paper.
- Then cut out 4 10/10 cm squares a second time from the second pastry by cutting an 8/8 cm square in the middle.
- Moisten the edges of the first 4 squares with a brush. Overlap the second square and lightly press the edges.
- Brown with egg yolk and cook for 15 minutes in an oven preheated to 220°C.
- Meanwhile, cut the leeks into 1cm strips, brown in oil and deglaze with white wine and stock. Let reduce for 10 minutes.
- Cut the ham into cubes, add.
- Add the cream, mix.
- Season and cook over low heat for 5 minutes.
Finishes :
- Remove the middle square of the puff pastry and garnish with stuffing.
