Preparation:
1. Prepare the filling
In a large pan, heat the olive oil over medium heat. Sauté the onion or shallot until translucent.
Add the mushrooms and cook until all the water has evaporated. Season lightly with salt.
Add the ham and cook for a few minutes. Add the butter, then sprinkle in the flour. Mix to coat the ingredients thoroughly.
Gradually pour in the warm milk, stirring constantly until you obtain a smooth sauce.
Off the heat, stir in the grated cheese, parsley, pepper and, if desired, a pinch of nutmeg.
Let the filling cool slightly before assembling.
2. Assemble and bake the puff pastry
Preheat the oven to 200°C (fan-assisted).
Roll out the puff pastry on a baking sheet lined with parchment paper.
Spread the filling in the center of the pastry, leaving the edges free.
Cut diagonal strips into the sides of the pastry to form a braid (as shown in the photo).
Fold in the ends, then braid the strips by crossing them over the filling.
Brush the entire pastry with the egg yolk beaten with a little water.
Bake for 25 to 30 minutes, until the pastry is golden brown and crispy.
Chef’s tips:
You can replace the ham with chicken breast, leftover roast meat, or a vegetarian version with spinach.
The cheese makes all the difference: feel free to try a Gruyère-Parmesan mixture for even more flavor.
For an even more indulgent version, add a tablespoon of crème fraîche to the filling.
