Filo pastry with ham and gruyère, chicory salad and fresh apple with apple cider vinegar

Filo pastry with ham and gruyère, chicory salad and fresh apple with apple cider vinegar

Recipe for Hugo Saint Jacques.

Difficulty level: Student
Yield: 6 standard size samosas.
Cooking time: 15 minutes
Cooking time: 10-12 minutes


  • 6 sheets filo pastry
  • 1⁄4 cup (60 ml) melted butter
  • 250 g (2 cups) grated braised ham
  • 85 g (1 cup) grated Gruyere cheese
  • 1/2 yellow onion, chopped
  • 1 S. (15ml) Dijon mustard
  • 1 S. (15 ml) old-fashioned mustard
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 S. (15 ml) maple syrup
  • 1/3 cup (85 ml) canola oil
  • 1 cortland apple
  • 3 endives (red and/or yellow)
  • Enough edible flowers
  • 1/2 cup (125 ml) homemade applesauce


Step 1 : Preheat the oven to 365°F (convection) and place a rack in the center of the oven. Line a baking sheet with parchment paper or a silicone mat.

2nd step : Melt the butter to brush the filo pastry.

Step 3 : Chop the onion and fry it lightly (2 minutes) in 1 tbsp. butter. Season with salt and pepper and transfer to a large bowl.

Step 4 : Cut the ham and grate the cheese, then mix everything with the fried onions in a bowl. Pepper.

Step 5 : Roll out the dough sheet and brush it with melted butter, then continue with the second and repeat the operation with the third. Cut the leaves into three equal strips.

Step 6 : Decorate the bottom of the strips with 1/4 cup of the mixture and fold in a triangle shape along the entire length of the sheet. Place on a baking sheet and brush again with melted butter. Repeat this step with the rest of the ingredients for 6 puff pastries.

Step 7 : Bake for 10 to 12 minutes. Meanwhile, in a bowl, whisk butter with mustard, maple syrup and apple cider vinegar. Season with salt and pepper and set aside.

Step 8 : Then chop the chicory and cut the apple into strips. Season with vinaigrette to taste and mix well in a large bowl. Serve salad as an accompaniment to samsas and garnish with a little homemade apple compote!

This recipe is easy to make with the kids and you can easily get them involved in folding the puff pastry. This recipe is perfect for Easter breakfast and can also be made with leftover ham!

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