- 200 gr. ham
- 2 red onions
- 50 gr. pine nuts
- 1 sheet shortcrust pastry
- Olive oil
- Saute julienned onion in oil until tender. Reserve.
- Cut out 4 strips of pastry and cover with onion, ham and pine nuts.
- Bake at 190ºC for 12-15 minutes until pastry is baked through. Serve as an appetizer or starter.
Top the coca with minced meat, sliced plates, herbs, etc.