400 g of cooked and drained penne pasta
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 cups of milk
150 g of grated cheese (such as cheddar or prato)
200 g of cooked and diced ham
3 eggs
1 boneless chicken breast, cooked and shredded
salt and black pepper to taste
2 packages of frozen puff pastry (thawed) or your preferred puff pastry
400 g of cooked and drained penne pasta
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 cups of milk
150 g of grated cheese (such as cheddar or prato)
200 g of cooked and diced ham
3 eggs
1 boneless chicken breast, cooked and shredded
salt and black pepper to taste
2 packages of frozen puff pastry (thawed) or your preferred puff pastry
Cook the pasta
Make the white sauce: melt the butter, whisk in the flour and cook for a few minutes, stirring constantly
Add the cold milk gradually, off heat, while continuously stirring
Return to heat and cook until thickened
Remove from heat and mix with the pasta
Add the cheese, ham, eggs, and chicken and mix well
Season with salt and black pepper to taste
Line the bottom and sides of a 25cm round cake pan with one package of puff pastry (thin layer)
Fill with the pasta mixture
Roll out another piece of puff pastry to fit the top of the cake pan
Cover the torta and seal the edges
Decorate with remaining puff pastry
Brush with a diluted egg wash in milk
Bake in a preheated oven at 250°C for approximately 30 minutes, or until golden brown
If using another type of pastry, bake at 180°C
Serves 10 people.
