ReceptnaptárHam pie
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- To the flour, add the egg, oil, a pinch of salt and enough lukewarm water to make an elastic dough; rest, then roll out thinly (or use ready-made strudel pastry).
- Let the rolled-out dough dry slightly, then cut into equal sheets to fit the baking tray.
- Make the ham filling: mix the ground ham with the egg yolks, butter and sour cream, then gently fold in the stiffly whisked egg whites.
- Line the bottom of a greased tray with the first sheet of dough.
- Spread with a portion of the ham filling, then drizzle with a little sour cream.
- Place the next sheet of dough on top, and continue layering in this way until the filling and dough sheets are used up.
- Top with a final sheet of dough, and brush generously with melted butter.
- Bake in a 180°C preheated oven for 35-40 minutes, until the top is nicely golden-red.
- Cut into even squares, and serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Béchamel Cutlets with Ham · Hungarian
- Egg Pancake with Ham or Parmesan · Hungarian
- Ham pasta bake · Hungarian
- Cheese and egg pancake with ham or mushroom filling · Hungarian
- Flatbread with kajmak · South Slavic
- Jambon-beurre (classic ham and butter baguette) · French
More hungarian ideas
- Goulash soup (gulyásleves)
- Chicken paprikash with nokedli dumplings
- Hungarian stuffed cabbage (töltött káposzta)
- Szeged-style fisherman's soup (halászlé)
- Bean soup with smoked ham hock
- Beef in creamy vadas sauce with tarhonya
- Breaded pork cutlet with mashed potatoes and cucumber salad
- Székely goulash (székelykáposzta)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings