Generally Speaking

Pithiviers au Jambon Recipe in English


My francophile uncle used to make Pithiviers au Jambon. It was a special dish he would make for big family gatherings at Christmas. 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.

My sister and I have tweaked the recipe to make it our own plus, we double the recipe and make it in a 9 x 13 pan. Here’s our version:


24 ounces of sliced mushrooms – this is an ingredient that you can adjust to your preference.

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

Dijon Mustard – approximately 5 tablespoons. The amount can easily be adjusted to your preference.

Thick slices of ham – enough slices to cover a 9 x 13 pan with two layers. (Thickness should be roughly the thickness of a slice of spiral sliced ham.)

6 cups of grated gruyere cheese (Can also substitute in other types of cheese.)

1 egg yoke


  1. Saute mushrooms
  2. Roll out layer of puffed pastry such that it will line a 9 x 13 pan on bottom and sides.
  3. Grease pan and place pastry sheet in pan.
  4. Brush puffed pastry with dijon mustard
  5. Layer ham, cheese and mushrooms twice
  6. Brush top layer of ham with dijon (optional)
  7. Roll out top layer of puffed pastry and apply to top. Crimp edges of bottom and top together.
  8. Beat egg yoke in small bowl. Brush puffed pastry with egg yoke.
  9. Slice holes in top of puffed pastry to allow steam to escape
  10. Bake for 35 minutes at 410 F
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