1 roll of puff pastry (300-350 g)

1 egg yolk + 1 tsp water for the egg wash

Preparation:

1. Prepare the filling
Heat the olive oil in a large frying pan over medium heat. Sauté the onion or shallot until translucent.

Add the mushrooms and fry until the water has evaporated completely. Season lightly with salt.

Stir in the ham and fry for a few minutes.

Add the butter and then sprinkle over the flour. Mix until the ingredients are well coated.

Gradually pour in the hot milk, stirring constantly, until you have a smooth sauce.

Remove from the heat and stir in the grated cheese, parsley, pepper and, if desired, a pinch of nutmeg.

Let the filling cool before assembling.

2. Assemble and bake the puff pastry
Preheat the oven to 200°C (fan).

Roll out the puff pastry onto a baking tray lined with baking paper.

Spread the filling in the centre of the pastry, leaving the edges exposed.

Cut diagonal strips from the sides of the dough to form a braid (as shown in the picture).

Fold in the ends and then braid the strips, crisscrossing them over the filling.

Brush everything with egg yolk beaten with a little water.

Bake for 25 to 30 minutes, until the dough is golden brown and crispy.

Chef’s tip:
You can replace the ham with chicken breast, leftover roast or a vegetarian version with spinach.

Cheese makes all the difference: don’t hesitate to try a mix of Gruyère and Parmesan for even more character.

For an even more luxurious version, add a spoonful of crème fraîche to the filling.