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Rich cubes with Zlatiborac smoked pork ham
Arrange watermelon, feta cheese, Zlatiborac smoked pork ham and olives on the plate and be...
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French pie with leeks and Zlatiborac smoked pork ham
French pie with leeks and Zlatiborac smoked pork ham
Preparation:
1. Combine flour and butter in a deep bowl. Use your fingers to rub the butter and flour until you get the mixture that looks like breadcrumbs. Add the cold water and knead the dough into a compact mass. Wrap the dough in a plastic foil and leave it in a refrigerator for an hour.
Next, stretch the dough in a baking dish that is 22-24 cm long in diameter. Stab it with a fork in several places. Put the dough in a preheated oven a 210°C and bake it for 15 minutes.
2. Cut the leeks into rings and fry them on butter until they get soft. Distribute fried leeks all over the baked dough. Sprinkle it with grated cheese. Whisk the eggs, salt and cooking cream and distribute evenly over the cheese. Then add Zlatiborac smoked pork ham.
3. Reduce the temperature of the oven to 180°C and bake the dish for 30 minutes. Pie can be served warm or cold.
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French pie with leeks and Zlatiborac smoked pork ham
Preparation:
1. Combine flour and butter in a deep bowl. Use your fingers to rub the butter and flour until you get the mixture that looks like breadcrumbs. Add the cold water and knead the dough into a compact mass. Wrap the dough in a plastic foil and leave it in a refrigerator for an hour.
Next, stretch the dough in a baking dish that is 22-24 cm long in diameter. Stab it with a fork in several places. Put the dough in a preheated oven a 210°C and bake it for 15 minutes.
2. Cut the leeks into rings and fry them on butter until they get soft. Distribute fried leeks all over the baked dough. Sprinkle it with grated cheese. Whisk the eggs, salt and cooking cream and distribute evenly over the cheese. Then add Zlatiborac smoked pork ham.
3. Reduce the temperature of the oven to 180°C and bake the dish for 30 minutes. Pie can be served warm or cold.
Recipes with the same product
The secret you have got to try