Ham crust (Jambon en croute)

Description

Serves 10

Ingredients:

• 2000g cooked ham
• 200g onions
• 200g leek
• 200g carrots
• 200g celery
• q.s. thyme, bay leaves, parsley
• 500g mushrooms
• 50g shallots
• 1pc egg
• 200ml Madeira sauce
• 1000ml brown stock
• q.s. salt, ground pepper
• 700g puff pastry

Directions:

• cook pork collar in unsalted water with the garnished bouquet during 2 ½ hours
• prepare puff pastry
• wash and clean vegetables
• cut vegetables into julienne and sauté in butter
• prepare a duxelles
• roll out puff pastry
• drain and cut collar into 0,5cm slices
• arrange slices on the julienne and on the rolled out puff pastry
• cover with duxelles
• cover with pastry
• garnish and brown with beaten egg
• heat the oven to 160˚C and cook for approximately 40 minutes
• arrange and serve next to a Madeira sauce

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