Ham And Leek Brioche

Preparation:

Preparation: Turn on the oven at 180 degrees. Cut a cap off the brioche or sandwiches with a sharp knife. Keep aside. Empty the brioche with a teaspoon leaving a 1/2 cm thick shell. Melt 50 g of butter in a small saucepan and brush it inside the cups and on the cut of the caps. Place the brioches on the oven plate and heat them for seven to eight minutes. Turn off the oven and leave inside, warm. Prepare the filling: cut the ham into cubes. Slice the leek, peel the brie and cut it into cubes. Melt the remaining butter in a saucepan and brown the leek over low heat for ten minutes. Add the ham and cook for two minutes until it is hot. Remove from the heat and add the brie, cream, salt and pepper. Distribute the mixture into the brioches. Place the lids on top and serve with a mixed salad. As an alternative to Prague ham, use smoked roast turkey or other smoked meat. Recommended wine: Beaujolais.