Cookbook:Jambons
| Jambons | |
|---|---|
| Category | Pastry recipes |
| Servings | 6–9 |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Meat recipes | Cuisine of Ireland
Jambons are a type of square pastry filled with cheese and ham. The name is derived from the French word for ham, and they are common in Ireland and the UK.
Ingredients
[edit | edit source]- 1 sheet of puff pastry
- 1 tbsp plain flour
- 1 tbsp butter
- 250 ml milk
- 200 g diced ham
- 150 g grated cheese (Dubliner Cheese recommended, can be substituted)
- 1 egg
Procedure
[edit | edit source]- Preheat oven to 200°C (400°F).
- Melt butter over medium heat and add flour. Cook for 5 minutes and begin adding milk gradually until the mixture thickens.
- Cut your pre-prepared puff pastry into squares and spoon a generous amount of the mixture onto each square. Sprinkle some ham and grated cheese on top.
- Fold the corners of the puff pastry so that they meet in the centre, forming a panier feuilleté (puff pastry basket) shape.
- Beat the egg and brush it over each sealed panier feuilleté.
- Bake for 20–25 minutes until puffed and golden brown.