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Endive, Parmesan, and ham-filled pastry

Endive, Parmesan, and ham-filled pastry

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Discover this recipe for Belgian endive and Parmesan-filled horn-shaped appetizers, perfect for a family meal or a get-together with friends.

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Recipe from Kihoiu, Emily~rowikibooks, Power X (Wikibooks), adapted by Recette de cuisine · · updated on

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These filled horns are a specialty of the Hainaut region, perfect for family meals or appetizers. They are delicious and easy to prepare.

Ingredients and directions

  • Prep time30 min
  • Cook time25 min
  • Total55 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$3.20 $0.80 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $1.15
  • $0.72
  • $1.00
  • $0.20
  • $0.03
  • $0.10

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Peel and finely chop the Belgian endives. ≈ 8 min
  2. In a mixing bowl, combine the Belgian endive with Parmesan cheese, olive oil, sour cream, salt, and pepper. ≈ 4 min
  3. Cut the ham slices into small pieces. ≈ 8 min
  4. Lightly moisten the horns with olive oil and arrange them in a baking dish. ≈ 3 min
  5. Fill each horn with the mixture made from Belgian endive, Parmesan cheese, and ham. ≈ 10 min
  6. Fold the edges over and press them firmly onto the filling. ≈ 3 min
  7. Place the horns in a preheated oven (200 °C) for 15 minutes.
  8. After 10 minutes, flip them over to cook both sides evenly.
  9. Serve hot. ≈ 2 min

The bill

Endive, Parmesan, and ham-filled pastry

  • 200 g of Belgian endive$1.15
  • Grated Parmesan cheese$0.72
  • 100 g of olive oil$1.00
  • 50 ml of heavy cream$0.20
  • a pinch of salt$0.03
  • a little bit of pepper$0.10

Total$3.20

that's $0.80 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 10 horns
  • 200 g of Belgian endive
  • Grated Parmesan cheese
  • thinly sliced ham
  • 100 g of olive oil
  • 50 ml of heavy cream
  • a pinch of salt
  • a little bit of pepper

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