Layered Ham Torte
|Boiled ham||1 Pound|
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||4 , separated|
|Sour cream||2 Tablespoon|
|Black pepper||1⁄2 Tablespoon|
|Egg||1 (For Glaze)|
Grind ham very finely; put through machine twice.
Soak the roll in milk, squeeze it, and force through a sieve or puree in a blender.
Add pureed roll to ham together with egg yolks, sour cream and pepper.
Beat egg whites until stiff and fold into ham mixture.
Mix well but gently.
Preheat oven to 375Â°F.
Stretch prepared puff pastry into a very thin sheet.
Line a 9 inch round torte pan, 2 1/2 inches high, with 2/3 of the dough.
Place ham filling in the pastry lined pan.
Cover filling with remaining dough, making it fit the pan.
Brush the top with beaten egg, and gently prick holes in a few places.
Bake in preheated oven for 50 minutes.