Cézanne Ham Medallions

Preparation:

Preparation: Roll out the dough with a rolling pin to obtain a sheet of about 2-3 mm thick. With a cookie cutter, cut out discs of about 10 cm in diameter. Arrange them on a dry baking sheet, prick them with a fork and cook them in a preheated oven (200 degrees), until they are lightly browned. Remove the tray from the oven and allow the discs to cool before removing them from the tray. With the same cutter, cut 8 equal discs from the ham and finely chop the ham clippings. Brown the onion in a saucepan with half the butter and, as soon as it is golden, add the minced ham and parsley; continue cooking for a few minutes over medium heat, then add half of the béchamel sauce and a pinch of pepper; check the salt, mix carefully and let it thicken a little. Spread the now cold puff pastry discs with this sauce to form a rather high layer, on which you will place the ham discs. Sauté the chopped spinach in a saucepan with very little butter for about 45 minutes. Let them cool and form balls of about 3 cm in diameter which you will place in the center of each ham medallion. Add the egg yolk, the Parmesan cheese and the remaining butter to the remaining béchamel and work well with a wooden spoon, then distribute the mixture over the medallions. Arrange the medallions thus prepared in a lightly buttered baking dish and cook them au gratin in a hot oven (200 degrees) until they are lightly browned.