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Pithiviers au Jambon Recipe in English

My francophile uncle used to make Pithiviers au Jambon at Christmas for the big family gatherings. Everyone loved it, even if they couldn’t pronounce it. 🙂 It took me a long time to find a recipe for it in English. I found this site and used Google Translate to get the recipe in English.

For the past two Christmases, my sister and I have tried the Allrecipes version and made a  few modifications, which we think makes it better. We double the recipe and make it in a 9 x 13 pan. Here’s our version:

Ingredients:

2 packages of two-sheet puffed pastry sheets (I used Pepperidge Farms brand from freezer section)

Dijon Mustard – approximately 2 tablespoons

Thick slices of ham – enough slices to cover a 9 x 13 pan with two layers.

16 ozs of sliced mushrooms

6 cups of grated gruyere cheese (Can also substitute some of the gruyere for sharp cheddar.)

1 egg yoke

Directions:

  1. Saute mushrooms
  2. Roll out layer of puffed pastry to line a 9 x 13 pan on bottom and sides
  3. Brush puffed pastry with dijon musard
  4. Layer ham, cheese and mushrooms twice
  5. Roll out top layer of puffed pastry and apply to top. Crimp edges of bottom and top together.
  6. Brush puffed pastry with egg yoke.
  7. Slice holes in top of puffed pastry to allow steam to escape
  8. Bake for 35 minutes at 410 F

 

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