For the dough:
2 cups of wheat flour
1 tablespoon of active dry yeast
1 teaspoon of salt
2 tablespoons of cold butter or margarine, cut into small pieces
1 cup of heavy cream
2 tablespoons of whole milk (approximately)
For the topping:
1/2 pound of tender ham
1 cup of mayonnaise
2 tablespoons of finely chopped green onion
4 tablespoons of finely chopped fresh parsley
1 1/2 teaspoons of mustard
1 tablespoon of tomato paste or ketchup
For the dough:
2 cups of wheat flour
1 tablespoon of active dry yeast
1 teaspoon of salt
2 tablespoons of cold butter or margarine, cut into small pieces
1 cup of heavy cream
2 tablespoons of whole milk (approximately)
For the topping:
1/2 pound of tender ham
1 cup of mayonnaise
2 tablespoons of finely chopped green onion
4 tablespoons of finely chopped fresh parsley
1 1/2 teaspoons of mustard
1 tablespoon of tomato paste or ketchup
For the dough: sift the flour into a bowl along with the yeast and salt
Add the cold butter or margarine and mix well with two forks until it resembles coarse crumbs
Add the heavy cream and, if necessary, a little ice-cold water, 1 tablespoon at a time, to obtain a soft dough
Shape into a ball and place on a floured surface, opening it up to a thickness of about 1 cm
Poke all over with a fork, cut into rounds of about 4 cm in diameter using a cookie cutter passed through wheat flour
Arrange in a baking dish, leaving a space of about 2 cm between the biscuits
Baste the biscuits with milk
With the remaining dough, repeat the process
Bake in a hot oven (400°F), preheated, for about 12-15 minutes or until they are puffed and golden
Remove from the baking dish and let cool
These biscuits can be frozen for up to 1 month
Thaw at room temperature before using
For the filling: grind the ham in a food processor or blender
Place in a bowl and add the remaining ingredients, mixing well
Cut the biscuits in half and place them in a baking dish with the cut side facing up
Distribute the filling over the biscuit halves using a piping bag
Bake in a preheated oven (400°F) for about 5 minutes only to warm through
If desired, add a sprig of parsley on top of the filling
Let stand for about 70 minutes.
