Peel the broad beans and fry them with
the onion in olive oil. Then add the serrano ham from Teruel diced
roughly and take the pan of the heat.
Cut out 3 sheets of puff pastry, cooked
at 180ºC and fill inbetween the pastry layers with the broad beans,
onion and ham.
This plate can be accomanied with an
onion confit, made with 200 g. of onion, 10 ml. olive oil, teaspoon of
sugar and salt. You can also add to the plate some crunchy slices of
To decorate the plate you can also add
and leek or chard crisp.