Le Gruyère AOP Fromadjades
50' 20'
Fromadjades are said to have been brought to Algeria by migrants from Mallorca, Minorca and Iberia.
Dreaming of distant generous shores, these travellers set sail from Ciutadella, Ferreries, Moll, Pons, Ferrer, Febrer, Gomila...
They left their lands to embrace Fort de l'Eau, Maison Carré and Le Ruisseau, emblematic places of Algeria. They brought with them their gastronomic customs, including their famous fromadjades.
These were small meat pies that were eaten at Easter or taken away with you.
I made a departure from tradition by replacing the pork with Le Gruyère d'Alpage AOP.
Welcome to the world of these tireless travellers who passed on their knowledge and their love of good food!
Enjoy!
Philippe Ligron
Ingredients for
Note
Attention changement nombre de personnes
Shortcrust Pastry
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500 gflour
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200 glard
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1 pinchof baking powder
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1 dlwater
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1 pinchof salt
Filling
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200 gchorizo
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150 gLe Gruyère d'Alpage AOP
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250 gCooked lamb meat
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1 tbspof lemon juice
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1 tbspGround cumin
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1 pinchof salt
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1 pinchof pepper
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80 gmesclun salad
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20 gegg yolk
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1 tbsporange vinaigrette dressing
Preparation
Shortcrust Pastry
- Mix all the ingredients and prepare a shortcrust pastry. Refrigerate for one hour.
Filling
- Cut the sausage, the lamb and the Le Gruyère d'Alpage AOP into small cubes.
- Mix together in a bowl.
- Add the cumin and lemon juice. Mix well and leave to marinate for an hour. Season with salt and pepper.
- Roll out the dough and cut out circles of about 10 cm in diameter.
- Place a small amount of filling on half of the circles and fold the pastry over to form a half moon.
- Crush the edges with a fork to seal them.
- Brush with egg yolk.
- Bake in a hot oven at 220° for 15 to 20 minutes.
- Serve the fromadjades warm with the salad and the fresh sprig of parsley.
