Homemade jambons (Irish ham & cheese pastry pockets)



There’s no denying there’s a lot of Irish in Australia, and although there are a lot of Irish products you can get here (Kerrygold, Clonakilty pudding, ..) there are loads of things they miss when far away from home. Before getting out here myself, my boyfriend had been out here for 2 months already and when I asked him what food he misses most from home, the first thing he said was: jambons! And apparently that seemed to be the case for some of his friends too so I figured I’d make a huge batch of them and share it on the blog.
I originally thought it would be super easy to make, but I did mess up the filling originally but was able to salvage it on the spot without having to remake it all. The problem was that my filling had become way too runny, and once I scooped it onto the puff pastry it just went everywhere. I added heaps more cheese to make it thicker and left the filling in the fridge for a while before making the rest of the batch. I adjusted my quantities then and added less milk when I made them again, and now they’re absolutely perfect.



Adjust Servings
500g cheese I used a mix of Mozzarella, Cheddar & Parmesan; but you can go for white cheddar, emmental, ..
400g sliced ham
500ml full fat milk
50g all-purpose flour
50g butter
1 egg
1kg puff pastry squares
pinch of nutmeg


Preheat the oven to 200°C Fan
Mark as complete
Melt butter at low heat, stir in the flour and mix well until a dough starts to form.
Gradually pour in the milk, mix really well so that there's no lumps in the sauce.
Once all the milk has been added, add the cheese and a pinch of nutmeg & pepper. Mix well until you get a thick cheese sauce.
Mark as complete
Cut up the ham in small pieces and add them to the sauce.
Mark as complete
Cut out squares in the pastry and crack the egg and mix it well
Put the pastry squares on a baking tray lined with baking paper.
Mark as complete
Put a scoop of the mixture in the centre of the pastry, fold the corners to the centre and make sure they overlap (to avoid the ham & cheese from pouring out of the pastry).
Pinch together the edges where needed (see photo above, in the top right corner you'll see a pastry with open edges, make sure to pinch them together).
Mark as complete
Brush the egg over the top of the pastry and repeat for the other squares.
Mark as complete
Place the tray in the oven for 15-20 minutes or until golden-brown.
Mark as complete

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