Vegan Jambon Farci en Croûte

[Vegan Stuffed Ham Baked in a Pastry Crust]

...Julia says that this is "A splendid way to serve the preceding sliced and stuffed ham is to bake it in a pastry crust."

....she says to follow the instructions for the VEGAN PÂTÉ EN CROÛTE/VEGAN PÂTÉ DE CANARD EN CROÛTE...

...so I made the pastry crust and rolled it out between two sheets of opened up organic chip bags...these things are so awesome for rolling out pastry/cookies/dough of any sort...absolutely nothing sticks to them...they are just so slick...and you don't have to add any flour...

...then I made the stuffing from the Vegan Jambon Farci et Braisé...

...and cooked it pretty dry...

...then I took the slices of vegan ham...and layered on the stuffing...

...and rolled them up...

...and placed it in the middle of the pastry...

...and folded it up in the dough...

...added some decorative petals...and cut some slits...

...and then added a little knob for the center of the flower...

...brushed it with almond milk for a nice brown crust...

...and baked until golden...

...sliced it open...it looks perfect...

...we served it with peas and carrots and a salad...

...definitely pretty delicious...but also a lot of trouble...

Substitutions

Tracy's Ham Seitan as listed above
Vegan butter

Recipe here: Mastering the Art of French Cooking pp. 395-396