Ingredients For pasta brisée
- 300 g flour
- 150 g butter
- 25 g sugar
- salt
- butter and flour for the mold
Ingredients For the filling
- 500 g milk
- 300 g cabbage
- 300 g broccoli
- 300 g potatoes
- 150 g cooked ham
- butter g 50 plus a walnut to complete
- 50 g flour
- grated Parmesan cheese
- nutmeg
- salt
To prepare the pie in a crust with cabbage, prepare the dough brisée, placing the flour, soft butter, sugar, a pinch of salt and 75 g of cold water in the mixing bowl. Start the appliance with the hook whisk, for the time necessary to obtain a homogeneous paste. Put it to rest in the fridge wrapped in a sheet of transparent film. In the meantime, prepare a béchamel: in a saucepan, mix 50 g of butter with the flour, mix the roux with the hot milk, boil the sauce over medium heat for 5 minutes, then season with a pinch of salt and a sprinkling of salt. nutmeg. Peel the vegetables, reduce the cabbage into small pieces, the broccoli with florets, the sliced potatoes, then boil it all together, draining it al dente. Grease and flour a round mold with a movable bottom, with high, smooth edges, 17 cm in diameter, then coat it with the dough, after spreading it in a sheet of 3 mm thick. Put the boiled vegetables in the mold in layers, sprinkling each layer with a little cooked ham, diced, spoonfuls of béchamel and parmesan. Cover the last layer with a layer of béchamel, cover with a knob of butter, sprinkle with Parmesan, then pass the pie in the oven at 200 ° for about 50 '. After the indicated time, take out of the oven, turn out the pie, transfer it to the serving dish and serve warm. This mess can serve as a main dish, served in larger portions: in this case, the dose is for 6.
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