Jambons (Cheese and Ham Pastries)
Jambons are square puff pastry parcels filled with ham, cheese and a thick white sauce, common in Ireland and the UK. The name comes from the French word for ham. A spoonful of flour-thickened milk keeps the filling creamy instead of dry, and the corners fold up into a little basket that bakes crisp and golden. Dubliner cheese is the suggested choice for its sharp, nutty bite against the salty ham.
Instructions
Heat the oven to 200°C (400°F).
Melt the butter in a pan over medium heat and stir in the flour. Cook for 5 minutes, then pour in the milk a little at a time, stirring, until the sauce thickens.
Cut the puff pastry into squares. Spoon a generous amount of the sauce onto the middle of each square, then scatter the diced ham and grated cheese over the top.
Fold the corners of each square in so they meet in the centre, forming a small pastry basket with the filling inside.
Beat the egg and brush it over each pastry, sealing the folds as you go.
Bake for 20 to 25 minutes, until the pastries have puffed up and turned golden brown.
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