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Hojaldrado de romería


Olive oil

Time: 35 minutes

Difficulty: Media

People: 0


400 gr. of puff pastry, 350 gr. of cooked chicken, 250 gr. of York ham, 2 hard-boiled eggs, a beaten egg, 25 gr. of flour, a glass of milk, 25 gr. of butter, the zest and the juice of half a lemon, a tablespoon of chopped parsley, black pepper, and salt.



We divide the puff pastry into two parts, stretch it with the rolling pin, and with one of the halves we line a circular mold.
In a frying pan set over the fire, we melt the butter, add the flour, slowly pour in the milk, and stir until a thick sauce is obtained. The pan is removed from the heat, we add the zest and lemon juice, the parsley, salt and freshly ground pepper, leaving the sauce to cool.
We cut the chicken, the ham and the hard-boiled eggs into cubes, put them in a container and pour the sauce that we have prepared previously on top. We mix everything very well and pour it into the mold that we had lined with puff pastry. Cover with the remaining half of the puff pastry, paint the surface with egg and make a small hole in the center. We put it in the oven, and let it cook for 30 minutes. When it cools it is ready to drink.