The dehydrated ham and melon pie is inspired by the famous ham and melon, an appetiser of Hispanic origin that combines sweet and savoury.
However, it is a pie, so it is characterised by the presence of a dough, which is very easy to make.
It is a low-calorie recipe, as the added fat is limited to two tablespoons of olive oil.
Even the ham, once the fat has been removed, diced and added directly to the dough, is a nutritious and appropriately light meat preparation.
The main ingredient is certainly Vitaina dehydrated melon, with which we can replicate the combination of ham and melon in the form of a pie, without having dough problems, as it has a soft consistency and no water inside.
This is possible thanks to the Soft-DRY® dehydration process, which gently removes the water without exceeding 40° and without adding additives or preservatives, thus preserving the organoleptic and nutritional properties of the fresh melon.
Moreover, the melons come from organic farming and are therefore healthy and controlled from the moment they are grown, as no chemical or toxic fertilisers or pesticides are used.
Another special feature of this pie is the presence of alternative flours (pea flour and shredded coconut) that do not contain gluten, so can be eaten without fear by coeliacs and those with gluten absorption problems.
They also give the pie a different flavour, tending towards sweet. Both have a high fibre content and a very low glycaemic index, which is good news for diabetics and those on weight-loss diets.
Here is the recipe for the pie with ham and Vitaina’s dehydrated melon:
- 100 g pea flour
- 100 g dehydrated coconut Vitaina
- 2 tbsp oil
- 3 whole eggs
- 150 ml water
- 1 teaspoon bicarbonate of soda
- 120 g raw ham in one slice
- 20 g Vitaina dehydrated melon
- 1 tablespoon sesame seeds
- 1 pinch salt
What to do to prepare the
pie with ham and Vitaina’s dehydrated melon:
To prepare the pie with ham and dehydrated melon, start by chopping the melon coarsely and the coconut more finely.
Then cut the slice of ham into cubes. Now separate the yolks from the whites, keeping the eggs at room temperature. Finally, whip the egg whites until stiff.
Mix the pea flour with the shredded coconut and place the three egg yolks in the centre; then add the oil, a solution of water (100 ml) with bicarbonate of soda and a little salt. Set aside the remaining 50 ml of water in case you need it later.
Mix everything together and then add the beaten egg whites. Continue to work the mixture with gentle movements from the bottom up. Now add the melon and ham.
If the dough is too dry, add a little water to it and form a dough ball.
Roll out the dough into a baking tray lined with baking paper and sprinkle with sesame seeds.
Bake in the oven for 40 minutes at 180 degrees.
Once ready, allow the pie to cool before serving.